Creamy Pasta e Patate with Scamorza | Italian Classic

Peel the potatoes and cut them into approx. 1–1.5 cm cubes. Finely dice the carrot, celery stalk, and onion as well (classic Italian soffritto). Finely chop the garlic cloves and finely mince the rosemary needles. Cut the smoked Scamorza into small cubes.

Heat 2 tbsp of olive oil in a large, heavy pot. Gently sauté the diced vegetables (onion, carrot, celery) over medium heat for about 5 minutes until soft and fragrant. Add the garlic, rosemary, and tomato paste and cook, stirring, for about 1 minute.

Add the potato cubes to the pot, briefly mix with the vegetables, and pour in about 600 ml of hot vegetable broth so the potatoes are just covered. Season with a little salt and pepper, bring to a boil, and simmer over medium heat for about 12–15 minutes until the potatoes are tender.