Follow this recipe to create a dish combining pasta and classic Neapolitan tradition: pasta and potatoes with squid, mussels and provolone cheese, a recipe penned by chef Giovanni Gallo of the Sapore di Mare Seafood & Lounge Restaurant in Rome, who, in the magical setting of Piazza Navona, has succeeded in bringing the full range of authentic Mediterranean flavors to the table.
Ingredients
Procedure for the Pasta & Potatoes with Squid, Mussels & Provolone Cheese
Cut the potatoes into brunoise. Prepare a mixture with celery, carrots and onions and sauté in a saucepan with a drizzle of oil. Add the diced pancetta and deglaze with white wine. Introduce the potatoes and Piennolo cherry tomatoes cut in half, season with salt and let stew, covering the potatoes with hot water.
When the potatoes are ready, add the pasta and bring to a simmer. Turn off the flame and add the mussels, squid, and diced provola cheese with some of its water. Serve the pasta and potatoes with a grind of pepper, a grating of pecorino cheese and a drizzle of oil.