Garofalo Riccioli with Potatoes, Parma Ham & Scamorza
Ingredients
180g Garofalo Riccioli
3 large Floury Potatoes (such as Maris Piper), peeled and diced
80g Parma Ham, roughly torn
100g Scamorza Cheese, diced
40g Parmesan Cheese, freshly grated
8 Cherry Tomatoes, halved
1 Shallot, finely chopped
A few fresh Sage Leaves (or ½ teaspoon dried)
1 tablespoon Olive Oil
Around 300ml Hot Water
Salt and Black Pepper, to taste
Preparation
- 1
- In a wide, deep sauté pan or medium saucepan, heat the olive oil over medium heat. Add the chopped shallot and sage, cooking gently for 3–4 minutes until the shallot softens and releases its aroma.
- 2
- Stir in the torn parma ham and let it cook for 1–2 minutes until slightly crisp and fragrant. It will infuse the oil with savoury richness.
- 3
- Add the halved cherry tomatoes and diced potatoes to the pan. Stir everything together and season lightly with salt and black pepper.
- 4
- Pour in enough hot water to just cover the potatoes (about 300ml). Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the potatoes are tender and starting to break down slightly. The mixture should be stew-like and creamy.
- 5
- Add the Garofalo Riccioli directly into the pan with the potato mixture. Add a splash more hot water if needed to allow the pasta to cook properly. Stir regularly and cook until the pasta is al dente — around 10–12 minutes depending on the shape. The starch from the potatoes and pasta will naturally thicken the sauce.
- 6
- Once the pasta is cooked and the sauce is thickened and creamy, stir in the diced scamorza and grated parmesan. Stir until the cheeses melt into the sauce, creating a rich, glossy finish. Taste and adjust seasoning if needed.
- 7
- Spoon into warm bowls and finish with a few extra sage leaves or a crack of black pepper. Serve immediately while the cheese is gooey and the pasta is piping hot.
- 8
- s of full-bodied red wine.
