Gluten-free Pasta and Potatoes with Provola Fondue and Crispy Guanciale

Preparation:

To prepare the pasta and potatoes, we start by finely chopping celery, carrots and onions

We peel the potatoes and cut them into irregular chunks.

We cut the guanciale into strips about half an inch thick and brown it on a low flame in a saucepan .

When the fat from the guanciale becomes transparent and the meat crispy, use a skimmer to transfer the cooked guanciale to a bowl, setting it aside momentarily.

In the saucepan with the fat released from the guanciale inside , add the chopped celery, carrots and onion and the herbs.

After 2 to 3 minutes we also add the potatoes, which we let cook for about 30 min, on a low flame.

To prepare the fondue, we cut the provola cheese into cubes and let it cook for about 20 minutes in a saucepan with milk and cream .

We filter everything through a fine-mesh strainer and bring and to reduction on the stove until desired consistency.

At the same time, we put the pot with the water for cooking rigatoni on the stove, when it has come to a boil we salt the water and lower the pasta.

We let it cook for 6 minutes then we drain the pasta and complete cooking with the sauce over a low flame .

Finally after serving , we add the hot fondue, crispy guanciale, and pepper to taste.

Chef Alfonso Iannuzzi