Wash and peel the potatoes and cut them into fairly small cubes.
Put the vegetables in a pan with plenty of extra virgin olive oil and sauté for 5-10 minutes.
Add the potatoes and cook over low heat with the lid on until the potatoes begin to break down, without letting them dry out completely (add a little water if needed). It will take about 30 minutes.
Mash the potatoes with the tip of a fork, season with salt and set aside.
Bring a pot of water for the pasta to a boil; when cooked, pour it into the pan with the potato cream, add some Parmesan, pepper to taste and mix well.
Cut the mortadella into cubes, put a drizzle of extra virgin olive oil in a small pan and sear for a few seconds.
Crush or blend the pistachios until you get coarse crumbs.
Put the pasta on the plate, place the mortadella cubes on top and finish with the chopped pistachios.
Pan
Fork
Pot
Refrigerator
If you want to make it even richer, you can add provola to the potato cream.
Italia, Emilia Romagna
| Energy (kcal) | 220.33 |
| Carbohydrates (g) | 16.53 |
| of which sugars (g) | 1.89 |
| Fat (g) | 13.19 |
| of which saturates (g) | 2.97 |
| Protein (g) | 8.12 |
| Fibre (g) | 2.79 |
| Salt (g) | 0.15 |
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