Choke Prieviti

Preparation:

Preparation: Boil the potatoes by half in salted water, drain them, peel them and pass them through a strainer, collecting the puree on a work surface sprinkled with flour. Incorporate the flour until you get a soft dough. Divide it into pieces and with the palms of your floured hands form sticks with a diameter of two and a half centimeters, cut them transversally into three and a half centimeters long pieces and hollow them out slightly with your fingers. Align them on a cloth sprinkled with flour, avoiding that they touch each other. Throw them into a large saucepan with plenty of lightly salted boiling water and when they come to the surface pull them out with a slotted spoon, draining them well, put them in a concave serving dish, sprinkle with a part of the grated pecorino and a part of the sauce and mix. Make individual portions, passing the rest of the cheese and sauce.