Ingredients
1 large red bell pepper
1 large red onion
300 g potatoes
500 ml vegetable broth
2 tbsp olive oil
10 basil leaves
300 g pasta (best - Fusilli )
40 g smoked Scamorzza or smoked feta cheese
salt
Method
Caps are washed, cleaned and cut into small cubes. Onions and potatoes are peeled and also cut into cubes (potato should be about 1 cm). Fry the onion in olive oil. Add salt and add pepper and wash and chopped basil. After several minutes, a hot soup. Quickly replace the lid and boil 10 minutes, stirring occasionally. Then remove the lid, strengthens the fire and allowed to evaporate the liquid. Boil pasta in salted water along with potatoes. The paste must have time to prepare 12-15 minutes to boil at about the same time as the potatoes. Drained, with 1 scoop of water in which they are cooked add to the sauce. Then pour the pasta and potatoes. Put on high heat for a few minutes, stirring often. Excludes plates, sprinkle with Scamorzza and served.
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Difficulty
Average
Tested
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Source
lospicchiodaglio.it
Comments
sounds very tasty! Put immediately to favorites while I go in the Italian supermarket Scamorzza. Since their jobs substitute smoked cheese, suppose that used smoked Scamorzza (affumichata? ). I intend to put natural that smoked cheeses are not exactly my favorite;) I will report mandatory.
Aliana, rightly understood, that it is a smoked Scamorzza. Edited your recipe. Of course, that happens with natural - a matter of taste.