30 minutes

Cooking Time
20 minutes



The recipe of the chef

Giulio Coppola


280 g Mezzemaniche rigate 28 Pastai
2 Yellow-fleshed potatoes (approx. 180 gr)
2 Purple potatoes
200 gr Guanciale
200 gr of red onion
2 bay leaves
1 small lemon
100 gr. Of Grana Padano cheese rind
80 g grated Grana Padano cheese
Extra virgin olive oil
200 ml sunflower seed oil
Salt, pepper


To prepare Mezzemaniche rigate with potatoes red onions and guanciale, in a high saucepan, boil the Grana Padano rind deprived of the outer part of wax, add a little salt and the two bay leaves, so as to obtain a very fragrant cooking water (essential for this recipe as it will be used for cooking Mezze maniche rigate 28 Pastai).

Peel both yellow and veal potatoes, cut the veal potatoes into thin chips with the help of a vegetable slicer or potato peeler and soak them in cold water so that the starch is removed. Heat up the sunflower oil and at a temperature of 160 degrees fry the chips so that the potatoes are crispy, dry and have a distinct purple colour. Cut the yellow potato chips into regular cubes so that they are cooked evenly. In a frying pan, sauté the bacon without any other fat. Cook it slowly so that the excess fat is removed and the small chunks become crispy.

Slice the outside of the red onion very thinly and apply a little marinade with salt and lemon juice. This liquid solution will allow the onion to acquire a lilac colour and give the dish a touch of freshness. Also slice the remaining onion very thinly and fry it very slowly in a pan so that it is almost caramelised.

Now remove the Grana Padano rind and bay leaves, which will have given the cooking water an intense flavour, and add the potato cubes and a little salt. When the water comes to the boil again, lower the pasta: the result will be perfect, simultaneous cooking of both the Mezze Maniche Rigate 28 Pastai and the potatoes. Discard the excess cooking water and ‘mantecate’ the pasta with the potatoes in the fried oil and onion. Add the flaked marjoram and grated cheese. Place the Mezzemaniche Rigate on a soup plate, complete with the still hot and crispy guanciale, the marinated red onion and the veal potato chips.