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There pasta and potatoes with provola it is a traditional Neapolitan dish that combines the simplicity of its ingredients with absolute goodness. Here’s how to prepare it:
INGREDIENTS
320 g short pasta (mixed pasta, tubes or ridged thimbles)
500 g potatoes
1 carrot
1 1 red onion
1 celery stick (with leaves)
100 ml tomato puree
30 g Parmigiano Reggiano DOP
200 g smoked provola (fresh, unseasoned)
Fine salt and extra virgin olive oil to taste
PROCEDURE
Peel the potatoes and cut them into cubes.
Peel the carrot and cut it into very small cubes. Do the same with the red onion and celery stick.
In a pan, fry the chopped herbs (carrot, onion and celery) with a drizzle of oil.
Add the diced potatoes and the tomato puree. Mix well.
Add the pasta and cover with hot water or vegetable broth. Cook the pasta directly in the sauce, risotto it as you would with legumes.
Once cooked, turn off the heat and add the grated Parmigiano Reggiano and the diced smoked provola. Mix until you obtain a creamy and stringy paste.
Serve the pasta and potatoes with provola on plates and enjoy it hot.
Ingredients
320 g short pasta (mixed pasta, tubes or ridged thimbles)
500 g potatoes
1 carrot
1 1 red onion
1 celery stick (with leaves)
100 ml tomato puree
30 g Parmigiano Reggiano DOP
200 g smoked provola (fresh, unseasoned)
Fine salt and extra virgin olive oil to taste
Directions
Peel the potatoes and cut them into cubes.
Peel the carrot and cut it into very small cubes. Do the same with the red onion and celery stick.
In a pan, fry the chopped herbs (carrot, onion and celery) with a drizzle of oil.
Add the diced potatoes and the tomato puree. Mix well.
Add the pasta and cover with hot water or vegetable broth. Cook the pasta directly in the sauce, risotto it as you would with legumes.
Once cooked, turn off the heat and add the grated Parmigiano Reggiano and the diced smoked provola. Mix until you obtain a creamy and stringy paste.
Serve the pasta and potatoes with provola on plates and enjoy it hot.
