Walser Pasta
Short pasta boiled together with potatoes and tossed with onion, lardo and melted cheese: a hearty, humble dish from the Walser tradition.
Ingredients
For 4 personeIngredients
Before you start
Method
Prepare the potatoes
Peel and cut the potatoes into small, even cubes.
Boil together
Boil the short pasta and diced potatoes in salted water, draining them when al dente.
Fry
Meanwhile, slice the onion and fry it in a pan with the lardo cut into strips.
Toss
Drain the pasta and potatoes, add them to the onion and lardo mixture, and toss with the butter.
Finish and serve
Add the cheese in small pieces, stir until melted and stretchy, and serve immediately.
Good to know
Tips
Cut the potatoes into small, even cubes so that they cook at the same time as the pasta.
Variations
Pancetta can be used instead of lardo for a lighter version.
Storage
Best eaten immediately after making: the melted cheese is not well suited to storage.
Nutritional values
Approximate values per porzioneBehind this recipe
A dish from the Walser tradition of the upper Ossola Valley, where potatoes and pasta are cooked together as in humble mountain cooking.
