Pasta with potatoes and provola

Product combined with the recipe

lumache rigate Scatola 20 cf

Ingredients for 4 people

  • 350 g of snails Leonessa pasta
  • 500 g of peeled potatoes
  • 1 potato for decoration
  • 200 g of smoked provola
  • 4 tablespoons of extra virgin olive oil
  • 2 cherry tomatoes
  • ¼ onion
  • 40 grams of finely chopped bacon
  • 1 white celery
  • pecorino romano cheese.


Brown the bacon and onion in oil. Add the celery and tomatoes cut into diced, let cook for a few minutes and add the potatoes cut into cubes then stir for a couple of minutes. Add about 1 lt of water and let cook for about ten minutes to moderate flame. Then add salt and the snails, and while the pasta cooks fry the potato cut into Giuliana. Drain the pasta al dente, add to sauce and keep cooking adding the provola cut into cubes and cheese. Serve hot. Garnish with Giuliana potato crisp. WINE: Furore Rosso

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