Rice with Potatoes and Scamorza

To prepare rice with potatoes and scamorza, start by cleaning and slicing the onion 1. Then wash the cherry tomatoes and cut them in half 2, and finally, peel the potatoes and cut them into fairly large pieces 3.

In a saucepan, pour a drizzle of oil and crumble a chili pepper 4, add the onion and let it soften for a few minutes over low heat 5. Then add the cherry tomatoes 6.

Add the potatoes and stir 7, scent with a sprig of rosemary 8, salt, and cover with plenty of hot water 9.

Let it cook over medium heat for 30 minutes 10. Meanwhile, slice the scamorza 11 and cut it into cubes 12.

By now, the potatoes will be almost ready, you can toast the rice. Pour it into a non-stick pan without any fat 13. Stir often and let it become hot, being careful not to burn it. From the pan with the seasoning, remove the rosemary sprig 14, and pour the rice into the seasoning 15.

Moisten it with hot water, pouring it a little at a time 16, and continue cooking this way 17. At the end of cooking, turn off the burner and add the scamorza cubes 18.

Stir to mix well 19 and make sure the salt is just right 20. Plate and enjoy your rice with potatoes and scamorza 21!