Pasta e Pom

Ingredients for 5-6 persons:

• 500 g potatoes
• 500 g short pasta
• 150 g butter
• 150-200 g (plenty!) grated alpine cheese (leftovers are also fine) mixed with parmesan cheese
• 2 large blond onions
• a few sage leaves (optional)
• 1 dl dry white wine
• salt and pepper
• fried onion, dried (optional)

Preparation:

• Wash, peel and cut the potatoes into not too small chunks and cook them in plenty of salted water for about 10 minutes.
• Then add the pasta to the same pot and finish cooking.
• Alternatively, you can cook the potatoes and pasta separately.
• In the meantime, clean and chop the onions not too finely and brown them in a non-stick pan with a third of the butter, the sage and a pinch of salt.
• Continue frying for a few minutes over a moderate heat until they are golden brown.
• At this point, turn up the heat slightly and pour in the dry white wine, cook for a few more minutes until the wine has almost completely evaporated.
• When the pasta and potatoes are cooked, drain and place on a warm serving plate.
• Add the remaining butter and grated cheese and then pour over the hot, still sizzling onion mixture.
• Finish with a generous grinding of pepper.
• Stir everything together until the ingredients are well mixed.
• Serve piping hot.
• If desired, sprinkle with dried fried onion.
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