Ingredients for 4 people:
350 g. of mixed pasta
600 g. of potatoes
extra virgin olive oil
1/2 onion
250 g. of provolone
50 g. of grated Parmesan cheese
vegetable broth
1 chilli
salt q. b.
For the crust: pan with a suitable shape boiling, pour plenty of grated Parmesan cheese and wait for it to harden.
Method:
Fry onion and chilli oil, add the potatoes previously peeled, washed and cut into small chunks. Allow to brown or better fry the potatoes for several minutes until they have a golden color. add enough vegetable broth to cook the pasta. When it boils, let it cook for a few more minutes and then add the pasta. Cook, stirring often. Allow all the water to dry and turn off the heat when the pasta is cooked but very al dente. The result should be creamy and not watery if you need to add a little cooking cream to the creaminess. Add the grated Parmesan cheese, the provola cut into small pieces and mix the pasta well.
Pour everything on the crust and serve.