Pasta with potatoes and provola Traditional

Name: Pasta with potatoes and provola Traditional
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 320g Barilla Penne RIgate; 320g Potatoes; 180g Smoked provola; 90g Onions; 90g Carrots; 80g Pancetta or bacon, diced; 50ml Extra Virgin Olive Oil; 50g Celery; 50g Parmigiano reggiano, grated; 20g Tomato paste; 1 Fresh red chilli; 1 Sprig rosemary; 1.5L Water; TIP Salt and black pepper, to taste; TIP This pasta dish is great for eating right away, but can also be served later if kept refrigerated in an airtight container.

Traditional

Kosher

Open

Lactose free

Pasta with potatoes and provola Traditional

40 minutes

Potato and provola pasta is a typical dish of Campania cuisine, perfect for winter evenings. The softness of the potatoes combines with the stringiness of the provola, creating a rich and tasty first course. In this recipe we will reveal all the secrets for preparing the original Neapolitan potato and provola pasta.

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Ingredients

4 servings

320gBarilla Penne RIgate

180gSmoked provola

90gOnions

90gCarrots

80gPancetta or bacon, diced

50mlExtra Virgin Olive Oil

50gCelery

50gParmigiano reggiano, grated

20gTomato paste

1Fresh red chilli

TIPSalt and black pepper, to taste

TIPThis pasta dish is great for eating right away, but can also be served later if kept refrigerated in an airtight container.

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Finely chop celery, carrots and onions and brown them for 10 minutes in a pan together with the olive oil, rosemary and red chilli. Add the bacon and cook for another 5 minutes.

CeleryCarrotsOnionsEVO oilRed pepper

Step 2

Peel and cut the potatoes into regular 0.5 cm cubes so that they cook evenly.

Step 3

Mix the potatoes with the sauté mix and brown for a further 3 minutes. Then add the tomato paste and the water covering the ingredients and boiling for 7 minutes. add the pasta and cook together for other 10 minutes stirring. Adding a little hot water if necessary to obtain a medium soupy pasta with a creamy consistency.

Step 4

Meanwhile, cut the Provola cheese into cubes. When the pasta is cooked and the potatoes are soft (don't leave too much liquid), remove the rosemary sprig, remove from the heat and mix all the ingredients with the provola.

Step 5

Sprinkle with grated Parmesan, pepper and add a little olive oil before serving.

Suggestion

The recipe for pasta with potatoes and provola is a delicious and very simple dish to prepare. The creaminess of the potatoes goes perfectly with the intense flavour of the provola, creating a harmony of flavours that will conquer everyone's palate. This dish is ideal for a hearty lunch or dinner and can also be accompanied by a good bottle of red or white wine. Furthermore, the ingredients are easily available and inexpensive, making this recipe an ideal solution for those who want to prepare a tasty dish without spending too much. Try it and you won't regret it!

Pasta with potatoes and provola Traditional

Pasta with potatoes and provola Traditional

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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