Potatoes and Scamorza

Method

1. In a casserole dish, heat a little oil with a whole garlic clove.
2. Remove the garlic clove once it has flavored the oil.
3. Finely chop the onion and sauté in the oil for a couple of minutes.
4. Add the tomato and mix well with the onion.
5. Add tomato paste and a few basil leaves, stirring to dissolve the paste.
6. Add the potatoes, which have been peeled, cut into pieces, and kept in water to prevent oxidation; drain before adding. Lower the heat, cover, and cook for 40–50 minutes until the potatoes are fork-tender.
7. Check the potatoes are cooked by piercing with a fork; they should enter easily.
8. Place slices of scamorza cheese on top of the potatoes. Cover and increase the heat to melt the cheese, or better, transfer to the oven with the grill setting to melt and slightly brown the cheese.
9. Serve hot.