Trofie with Potato Cream, Mortadella, and Pistachio Crumble

Preparation

1. STEP 1 OF 8

   Wash and peel the potatoes and cut them into fairly small cubes.

2. STEP 2 OF 8

   Place the vegetables in a pan with plenty of extra virgin olive oil and sauté for 5-10 minutes.

3. STEP 3 OF 8

   Add the potatoes and cook over low heat with the lid on until the potatoes start to break down, without letting them dry out completely (if necessary, add a little water). This will take about 30 minutes.

4. STEP 4 OF 8

   Mash the potatoes with the tip of a fork, adjust the salt, and set aside.

5. STEP 5 OF 8

   Bring a pot of water to a boil for the pasta, when cooked, pour it into the pan with the potato cream, add some parmesan, pepper to taste, and mix well.

6. STEP 6 OF 8

   Cut the mortadella into cubes, put a drizzle of extra virgin olive oil in a small pan and let it sear for a few seconds.

7. STEP 7 OF 8

   Crush or blend the pistachios until you get a crumble.

8. STEP 8 OF 8

   Place the pasta on the plate, lay the mortadella cubes on top, and finish with the pistachio crumble.

Suggestions

• Pan

• Fork

• Pot

General Information

Analysis

Macronutrients (100 gr)