“Pasta and Potatoes with Smoked Provola – Creamy Neapolitan Recipe”
Pasta and potatoes with smoked provola
A simple and tasty dish, where the creaminess of potatoes meets the strong flavor of smoked provola. Perfect for cool days and ideal to enjoy in company.
Ingredients (for 4 people)
- 320 g of mixed pasta or tubetti rigati
- 500 g of potatoes
- 1 onion
- 1 celery stick
- 1 carrot
- 150 g of smoked provola from Campania
- 3 tablespoons of extra virgin olive oil
- 1 bay leaf
- Salt and pepper to taste
- 24-month-grated Parmigiano Reggiano (optional)
Preparation
- Prepare the soffritto: chop the onion, celery and carrot. Pour the extra virgin olive oil into a large saucepan and sauté the chopped ingredients over low heat.
- Add the potatoes: peel them and cut them into small cubes. Add to the soffritto, mix and let them flavour for 5 minutes.
- Pour in the water: cover the potatoes with hot water, add the bay leaf, salt and cook for about 20 minutes, until the potatoes start to fall apart.
- Cook the pasta: add the pasta directly to the pan. Stir often and add hot water if necessary. It should be creamy.
- Cream: with the heat off, add the diced smoked provola. Mix well until smooth and creamy.
- Serve: with a grind of black pepper and, if desired, a sprinkling of parmesan.
Tip: Try adding a parmesan crust during cooking to add even more flavor!
