Pasta with Potatoes and Provola

Method

1. Add a drizzle of extra virgin olive oil to a pan.
2. Finely chop the shallot and add it to the pan; sauté.
3. Dice the potatoes (pasta gialla type) and add them to the pan.
4. Add a little water to moisten the potatoes.
5. Add the dry doppio cannolicchio pasta.
6. Add a sprinkle of Maldon salt flakes.
7. Cook risotto-style, adding water as needed, for about 9 minutes until the pasta is al dente.
8. Cut the Ventricina into small pieces and add it to the pan for aroma and spiciness.
9. Add the smoked provola cheese and let it melt, stirring to create creaminess.
10. Add freshly ground black pepper.
11. Plate the pasta and grate a little orange zest on top.
12. Finish with a drizzle of raw extra virgin olive oil.