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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.
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