Italy's frugal, 'no-waste' pasta dish

Italy's classic pasta e patate dish Tomasso Galli Italy's classic pasta e patate This comforting and creamy blend of pasta, potatoes and melted cheese is a perfect example of Italy's humble form of peasant cooking known as "cucina povera". "Cucina povera is the way we've been cooking in my family since I can remember," explained Giulia Scarpaleggia, a Tuscan food writer, author and cooking class teacher. Tomasso Galli Scarpaleggia launched her cooking blog, Juls' Kitchen in 2009, borne from a deeply rooted passion for simple, traditional Tuscan food "I wanted it to be a comprehensive book on the Italian cucina povera tradition," said Scarpaleggia. Tomasso Galli Italy's classic pasta e patate Pasta, patate e provola recipe By Giulia Scarpaleggia Serves 4 to 6 as a first course Ingredients 60ml extra-virgin olive oil, plus more for drizzling 1 white onion, minced 1 celery stalk, minced 1 clove garlic, minced fine sea salt 565g white potatoes, peeled and cut into ½ in/1½ cm cubes 60g pancetta, diced 1 litre hot water, lightly salted 4 Roma tomatoes, diced 1 Parmigiano-Reggiano rind, about 5-by-2 cm/2-by-¾ in 225 pasta mista, ditali or other short, dried pasta 45g aged provolone or Parmigiano-Reggiano, grated 140g young provolone, cubed freshly ground black pepper Method Step 1 Pour the olive oil into a large pot set over low heat.