So similar in character but yet with different souls - like the two big ladies or queens of the kitchen. But when used together, past and potatoes become sparkling and exciting.

If you make a meal with pasta and potatoes enriched with cheese, fish, cold meat or vegetables they will make a beautiful meal with twice the flavour.

Tagliatelle e patate al salmone affumicato e aneto
Tagliatelle pasta and potatoes with smoked salmon and dill

Ingredients
(serves 4 people)

• 320 gm Tagliatelle
• 250 gm potatoes
• 150 gm smoked salmon
• 150 gm crème fraiche (or sour cream)
• 1 bunch of Dill
• 40 gm butter
• Fine and coarse salt and black pepper

Method
Step 1
Peel the potatoes, rinse and dice the potatoes quite small. Using a sharp knife cut the salmon into strips. Wash and roughly chop the Dill.
Step 2
Boil three litres of water adding three tablespoons of coarse salt. Put the potatoes into the boiling water and leave to cook for three minutes. Then add the Tagliatelle to the potatoes and continue cooking until the pasta is al dente according to the pasta cooking instructions.
Step 3
Melt the butter in a large frying pan. Drain the cooked Tagliatelle and potatoes then add them with the crème fraiche, salmon strips and Dill to the butter in the pan. Add salt and pepper to taste, mix together over a medium heat cooking for about a minute. Then serve immediately on individual dishes.
Very nice when served with a bottle of Chenin Blanc wine!

Spaghetti patate e salsiccia
Spaghetti and potatoes with sausage

Ingredients
(serves 4 people)

• 320 gm Spaghetti
• 400 gms potatoes
• 350 gm pork sausage
• 1 tablespoon of Fennel seed
• 6 tablespoons of extra virgin olive oil
• Sprig of Rosemary
• Fine and coarse salt and black pepper

Method
Step 1
Peel, rinse and dice the potato in small pieces.
Remove the casing from the sausage and break up the sausage meat.
Step 2
Boil three litres of water with three flat tablespoons of coarse salt added. Add the potatoes to the boiling water and cook for two minutes. Then add the Fennel seeds and spaghetti to the potatoes. Continue cooking the spaghetti and potatoes until the pasta is al dente. While the pasta is cooking chop the Rosemary and put to one side.
Warm the olive oil in a large frying pan then add the sausage and cook the sausage until nicely browned.
Step 3
Drain the cooked spaghetti and potatoes, add the spaghetti, potatoes and chopped Rosemary to the sausage in the pan, season with salt and pepper to taste. Mix together and cook over a nice heat for a few seconds then serve accompanied with a good young Pinotage wine.

Recipes by Dario Soresi, La Locanda Restaurant, George: 044 874 7803