Finto grassato
This is a Sicilian dish that my father always made for me when I was a child. Now I’m 83 years old and I make it for my family.
• 1 medium brown onion, chopped
• 4 potatoes, diced
• 100g pecorino cheese, diced
• 500g fusilli pasta (or tortiglioni)
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste
1. In a saucepan, sauté the onion in oil over medium heat until softened.
2. Add the potatoes and turn often until the onion and potatoes caramelise. Add a little salt and continue stirring until golden brown.
3. Add water to the height of the potatoes. Continue to cook, shaking and turning the potatoes occasionally until softened.
4. Over low heat, mash the potatoes with a wooden spoon so the sauce becomes creamy. If needed, add a little water at a time
5. Add the pecorino and continue to cook, turning regularly so it doesn’t stick to the saucepan. Season with salt and pepper.
6. Meanwhile, cook the pasta in a saucepan of salted boiling water. Drain.
7. Toss the pasta through the sauce and serve on plates with grated cheese. Buon appetito!