Pasta and potatoes is a typical Neapolitan recipe that Neapolitans often cook with the addition of provola. Have you ever felt that way? Here's how to do it
You will certainly have heard of the pasta and potatoes, typical dish of the Neapolitan cuisine. Today we propose a variation of this recipe that includes an extra ingredient: the provola. The pasta will be a little racy and even more delicious!
Browse our gallery to find out some curious notion on this traditional dish; below instead find the recipe with the proceeding.
How to make pasta, potatoes and provola
Ingredients
For a dose of 4 people, get:
400 g of mixed pasta
400 g of potatoes
200 g of provola
celery
carrots
onion
extra virgin olive oil
salt and pepper
Method
Pour a drop of oil in a pan, add celery, carrot and onion cut into small pieces and sauté. Add the diced potatoes, cover with plenty of hot water (or vegetable stock) and bring to a boil. When the potatoes are cooked, add the pasta and cook adding more water if necessary and adjusting with salt. When the pasta is ready, remove from the heat and add the provola. Stir until the cheese is completely melted, season with salt and pepper and serve.
variants
In the sauce you can also add bacon cubes.
To perfume the dish you can add basil or chilli to make it tastier.
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