The recipe of Neapolitan pasta and potatoes, with that extra touch given by the fresh spinning provola
Gluttony not only Neapolitan, the pasta and potatoes It is consumed throughout Italy, but to make unique the Neapolitan version is the addition of delicious fresh provola.
Inserted at the end of cooking to make the whole dish more homogeneous, the provola, with its softness, melts and maintains the cream of potatoes and pasta making it tasty and unique.
It is an exquisite first course and suitable for every palate, of which today we present the prescription to prepare at home.
In no time, you will be able to delight relatives and friends.
Ingredients
- 400 gr potatoes
- 250 gr pasta
- a stalk of celery
- half white onion
- a medium-sized carrot
- 1 spoon of triple tomato concentrate
- Extra virgin olive oil, salt and pepper to taste
We prepare the potatoes
We start by thoroughly cleaning the celery, carrot and onion and reducing them to a finely chopped. Put in a large pot this mince with a drizzle of extra virgin olive oil and let it cook. Add the potatoes cut into small pieces in a pot after having washed and peeled them and, with the addition of two glasses of water, cook until the vegetables are flaking.
Cook and season the pasta
As soon as the vegetables are cooked (it will take half an hour), add the triple tomato paste and the pasta. It is usually used to prepare pasta with potatoes using striped tubes.
Let the pasta cook and just before it is completely cooked add the salt and pepper, and the pieces of smoked provola which, melting, will mix all the flavors.
