Ingredients:
300g of gluten-free mixed short pasta
650g of white potatoes
100g of onions
100g of carrots
150g of pork jowl
100g of celery
Salt and pepper
Herbs (laurel and rosemary)
150g of Lactose-free smoked provola
150ml of lactose-free milk
150ml of lactose-free fresh cream
Chop finely celery, carrots and onions, then peel and chop potatoes irregularly. Cut pork jowl into strips and brown it over low heat in a casserole; when it is crunchy, put it aside but leave its fat in the casserole and add in it the chopped vegetables and herbs. After a couple of minutes, add potatoes too and cook it all for about 30 minutes over low heat. To make the fondue, dice provola and cook it in a small pot for about 20 minutes together with milk and cream. Strain it through a fine mesh sieve and let it cook until it gets the texture you like. Boil pasta for 6 minutes, drain it and stir-fry over low heat with the sauce, then add hot fondue, crunchy pork jowl and pepper.
Chef Alfonso Iannuzzi