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Neapolitan Pasta e Patate with Smoked Provola Cheese
Naples' ultimate comfort monument: tender potatoes slow-simmered with aromatic soffritto and parmesan rind into a thick, velvety porridge, cooked with mixed pasta, and melted with gooey smoked provola cheese.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
servings
4
- Neapolitan mixed short pasta (pasta mista) or ditalini250 g
- Starchy yellow potatoes, peeled and diced500 g
- Smoked provola or smoked mozzarella diced160 g
- Cleaned Parmigiano Reggiano cheese rind1 pc
- Grated Parmigiano Reggiano40 g
- White onion finely minced80 g
- Carrot finely diced60 g
- Celery rib finely diced1 stalk
- Extra virgin olive oil35 ml
- Hot water700 ml
- Fine sea salt5 g
Preparation Steps
1
Heat olive oil in a heavy Dutch oven. Sauté onion, carrot, and celery for 5 minutes until soft. Add diced potatoes and cook for 3 minutes.
2
Pour in hot water, add the parmesan rind and salt. Simmer gently for 20 minutes until potatoes are very tender and partially crush into a rich, creamy broth.
3
Drop dry pasta directly into the pot, simmering and stirring frequently for 8-9 minutes until pasta is al dente and sauce is dense (azzeccata). Turn off heat, stir in diced smoked provola and grated Parmigiano vigorously until stringy and molten. Rest 2 minutes before serving hot.
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
19g
Carbohydrates
65g
Fat
17g
Allergens
GlutenMilkCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
