Ingredients for 4 servings:

• 450g Mezzi Paccheri di Gragnano PGI
• 300g potatoes
• 250g Pioppini mushrooms
• 200g ricotta cheese
• 1 chopped fresh spring onion
• 1/2 chopped onion
• EVO oil
• Minced parsley to taste
• Salt and pepper to taste

Directions:

Dice the potatoes, cook them in plenty of salted water and drain them when they become tender

In a pan, warm up a round of olive oil, add the onion and the spring onion and let them brown. Then add the mushrooms, the parsley and cook them for a few minutes. Add the potatoes to the pan with the mushrooms and season with salt and pepper

Aside, work the ricotta with a fork adding salt, pepper and parsley. Cook the Mezzi Paccheri in plenty of boiling salted water and drain them al dente; then add them to the mixture, stirring gently for a few minutes

Serve with a ricotta quenelle, a sprinkle of black pepper and some parsley.