Provola

extra virgin olive oil, plus extra to serve • large french shallot or brown onion, finely chopped • pancetta, thinly sliced • small celery stalk, thinly sliced (reserve some of the green leaves for later) • potatoes, peeled and cut into small cubes • Salt and ground black pepper to taste • small piece parmesan rind • pasta orecchiette • pravola, cubed • Freshly grated parmesan, to serve

Leftover potatoes, I had about • or so of Provola cheese • large eggs • Red onion • Olive oil • Salt to taste • Parsley to serve

Round packet of pastry • About 150 g of left over mashed potato (or make some like me) • speck • provola cheese or similar • egg + 1 for glazing • parmesan • fine breadcrumbs • Black pepper and a pinch of salt

Pizza dough • Mozzarella di bufala campana • Tomato sauce piccante • Provola affumicata • Eggplant • Ham • evo • salt

Breadcrumbs • Tomato paste • Olive oil • Pine nuts • Raisins • Grated Parmesan cheese • Grated Pecorino cheese • Provola • Aubergines • Tomato sauce • Salt • Sugar •

Potatoes • Provola • Guanciale • Garlic cloves • Parmigiano • Chili • EVO oil • Salt

Roll of pastry • ricotta • eggs • ham • grated Parmesan • chopped provola cheese or similar • Salt and black pepper

spaghetti • bechamel (see my cannelloni recipe) • tomato passata • pancetta (leave out for veg option) • cheese (mozzarella works, Swiss cheese, I used provola) • Parmesan • Salt and pepper