Vittorio Caselli

Ingredients: • 300 g of Paccheri • 400 g of potatoes • 400 g of buffalo mozzarella • Tuna bottarga • Extra virgin olive oil • 200 ml heavy cream • zest of 2 large oranges

Proceedings: 1. Remove the peel and wash the potatoes well, then cut them into very small pieces. Put them in a pan with very little extra virgin olive oil, a pinch of salt, cream and 2 cups water; Cover and cook over medium heat, stirring often does not stick to the bottom. If needed, add more water a little at a time until the potatoes are soft; at this point, blend coarsely all immersion (leaving a few pieces of whole potato) and let cool.

  1. Bring plenty of water to a boil, add salt and add it the paccheri. Drain it al dente, then rinse under cold water. Meanwhile, cut the mozzarella into pieces the size of half a pacchero.
  2. Preheat the oven at 220 °. Wash the oranges well, grate the zest and add it to the potato cream.

4.You assembled paccheri (before inserting the cream of potatoes and then the mozzarella) and place them raised in a lightly oiled baking pan.

  1. Gratin the paccheri in the oven until the surface is golden brown and crisp, then add a little of bottarga surface (evenly distributed) and serve warm.