423342506 Verification: 49d840196cf43f51

Pasta, potatoes and provola: the Neapolitan recipe

10 February 2025
Enjoy a gourmet fusion of tuna fish tataki with shrimp and couscous. A healthy, flavorful dish perfect...
Read More
08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More
15 January 2025
Learn how to make Marry Me Chicken Pasta with Cream Cheese, a creamy, flavorful dish perfect for date...
Read More
10 January 2025
Discover easy high-protein meal prep ideas, tips, and recipes to save time, eat healthy, and meet your...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

Pasta, potatoes and provola: the Neapolitan recipe

Typical of the Neapolitan tradition, pasta and potatoes have their origins in the early 1600s after, thanks to the shipment of Christopher Columbus in the new world, various products – including potatoes – were imported into our continent.
The first written testimony of its existence dates back to 1773, in cookbook entitled “il cuoco gallante” by Vincenzo Corrado. Born as poor dish composed of recycled foods, such as parmesan peel and a mix of pastas otherwise destined to be thrown away, pasta and potatoes are loved by adults and children and represents a warm cuddle on the coldest days of the year.
Some prefer it creamy, some more brothy and some like an omelette, Neapolitan pasta and potatoes lend themselves to a thousand preparations and just as many variations.

The tastiest version of pasta and potatoes is certainly the one with stringy provolawhich gives the dish a slightly smoky flavor that goes well with the floury delicacy of the potato.
Let’s see how to bring one of the most famous dishes of Italian cuisine to the table.

We start by chopping the onion and frying it in a pan with a drizzle of oil. When the onion is golden, add the diced potatoes and leave to brown for a few minutes. We then add a few drops of tomato paste and the parmesan zest and cook, gradually adding the vegetable broth.
We check that the potatoes are cooked with the help of a fork, then add the mixed pasta and more vegetable broth, to allow the pasta to reach the cooking point. When the pasta is also cooked, turn off the heat and stir in the smoked provola and a sprinkle of pepper.

Creator

Umberto’s profile is a must for fans of Campania tradition: Chef Nerone reinterprets traditional flavors by adding a personal touch.

Source link