Peel the potato, dice it and blanch it in boiling water. Drain and place on the grill of a steamer. Set the rosemary twigs on fire and as soon as the flame goes out, place them on the underside of the pan, place the grill and close with the lid. Leave to smoke for about ten minutes. Crush the potato with a potato masher so as to form crumbs and let them rest for a few hours in the fridge. Wash the pepper, brush it and cook it in the oven at 200 ° until the skin is burned. Peel it and deprive it of the seeds. Blend it with a minipimer together with a dash of vinegar, then season with a little olive oil and a pinch of salt. Keep warm. Cut the buffalo mozzarella into sticks and keep the water aside. Bring to a boil a pot with plenty of water. Peel the beans, shelling them from the pod and depriving them of the skin. Peel and chop the shallot. In a saucepan heat a little olive oil and brown the chopped shallot together with the anchovies, which will melt and flavor the oil. Add the beans and sauté for a couple of minutes, sprinkling with a little water of the buffalo mozzarella and with a little water of the pasta. Season with salt. Salt the water and cook the bombardoni. Meanwhile, toast 4 anchovy fillets in a small pan for a very short time, just to make them crunchy. Drain the bombardoni and sauté them with the broad bean sauce. At the bottom of a hot plate, place a tablespoon of cream of peppers. Lay on the side, slightly to the side, some bombardone (I have put three) seasoned with meat sauce; add a fillet of crunchy anchovy, a few crumbs of smoked potato and a few sticks of buffalo mozzarella. a cura di saporidielisa
