Red Lentil Fusilli with Friggitelli Potato Puree and Sponsali Curls

Procedure

Clean, wash and cut the friggitelli peppers; cut half the sponsali onions into strands; peel and boil the potatoes.
In a pan with extra virgin olive oil, brown the remaining part of the sponsali onions and add the friggitelli peppers.
Add the potatoes and mash with a fork until a puree is obtained.
Cook the fusilli in plenty of salted water, drain when al dente, add to the previously prepared sauce and toss for a few minutes.
Serve hot, decorating the dish with the curls of the sponsali onions.