Pulire e tagliare a tocchetti le patate. Dopo averle lessate in acqua salata, scolare e tenere da parte. In una padella dorare l’aglio con l’olio extra vergine di oliva e aggiungere le patate. Cuocere le caserecce in abbondante acqua salata, scolare al dente e saltare in padella insieme al condimento precedentemente preparato. Unire la rucola, amalgamare il tutto e servire caldo.
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