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- 200 g of pasta “mista”
- 2 potatoes
- 120 g of Provolone del monaco
- 1 onion
- celery (as required)
- extra virgin olive oil (as required)
- rosemary (as required)
Cut the onion and the celery into small slices, brown them in a saucepan with the oil; peel and cut the potatoes into cubes then add them to the saucepan, add a cup of water and salt then cook for about 15 minutes.
Add some more water, when it boils add pasta and let cook, taking care that the soup remains rather dense.
Grated provolone and add to the pasta, mix well and serve each portion decorated with slices of provolone and rosemary.