Ingredients for 4 people
200 g of mixed broken pasta (the Munnezzaglia)
120 g of Provolone del Monaco d.o.p., medium aged
60 g of extra virgin olive oil d.o.p.
a sprig of rosemary
salt to taste
Coarsely chop the onion and celery, brown them in a pan with the oil; add the potatoes, peeled and cut into cubes, sprinkle with a cup of water, salt and cook for about 15 minutes.
Add more water: boil and calculated five minutes of cooking; pour the pasta and bring to cooking, taking care that the soup remains rather dense.
Cut 12 slices of provolone cheese and grate the rest; add to the soup provolone cheese, mix well and serve decorated each portion with two slices of provolone cheese and a sprig of rosemary.