Tag: Pasta

Pasta, potatoes and … provola: how to prepare it – Italian Cuisine

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.

Pasta queens: Italian grandmothers conquer YouTube – Italian Cuisine

On the occasion of World Pasta Day we decided to go into web videos, looking for grandmothers specialized in tagliatelle, maccheroncini and lasagne

The sound of the sizzling sauté comes straight from the kitchen, heralding the tastiest of sauces. Meanwhile, the white dots of the flour escape from the wooden pastry board, and are joined in a thin veil that covers the dining room table, right next to the pastry machine. And we, who adore this show of tradition and skill, begin to anticipate lunch, sure that sooner or later the fateful, inevitable sentence will come: "Take another dish, because you have eaten little and see you skinny". Needless to turn around too much: no one in the kitchen is able to give us the same emotions – and the same flavors – of grandmothers. And we at "La Cucina Italiana", who make them the protagonists of our magazine every month, bringing their stories and recipes to the newsstands, we know very well.

But even the most technological know it to perfection, that to find the secrets of the perfect lasagna they usually turn to that gigantic video library that is YouTube. Yes, because more and more grandmothers – Italian, of course, but not only – are now on the verge of becoming real web stars thanks to their own video recipes. And so today, on the occasion of World Pasta Day, the world day that celebrates the wonders of tagliatelle, penne and spaghetti, we decided to go into the colorful world of the Internet, in search of the grandmothers-youtuber most popular on the planet. Because yes, today the most secret recipes can also be handed down through an online video.

Here then are the irresistible protagonists of Pasta Grannies, the project inaugurated by Vicky Bennison which resumes – and translates into English – some very expert Italian ladies struggling with their own pasta-based specialties. From Maremma tortelli to fettuccine with ragù, passing from an abundant plate of homemade bigoli. And while grandmother Cesaria tells us how to prepare the Sardinian lorighittas, grandmother Rosa from Tuscany replicates with the recipe of the gross pastry. Result? Nearly 430 thousand users subscribed to the YouTube channel, ready to carefully study the advice of these queens of the Italian cuisine.

Meanwhile, grandmother Maria and granddaughter Federica – together with the other family members – are full of consents in Italian with the channel Grandmother's recipes: also in this case there is no lack of carbohydrates, including pasta and potatoes, ziti with meat sauce and the inevitable orecchiette with turnip tops. A tribute to the Apulian traditions that brings together almost 94 thousand members.

Even grandparents, however, want their share of web popularity. And so here is all the sympathy of Mimmo Corcione, which directly from the stoves of its own kitchen passionately tells the specialties of Campania cuisine, including spaghetti with green tomatoes and macaroni with squid tentacles. Until you arrive overseas, where the videos of Rossella's Cooking with Nonna they stage the amusing curtains of an Italian-American family: where not, the words in English do not always come out perfectly to the lady, unlike her tasty proposals based on ziti, rigatoni and spaghetti.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/youtube

Pasta as a side dish? Italians like it – Italian Cuisine

The Germans claim that in a survey they reveal a new propensity: to eat pasta more often, but in smaller quantities

For us Italians pasta is a first course. For the rest of the world the "first course" does not exist, and therefore the pasta becomes a single dish, rich and super seasoned; or a side dish, scotta and smunta. It is enough to go abroad to understand it: the pasta arrives in portions of 200 grams or is even found in the salad bar, in white.

We would never eat it like this. It's not true. According to a survey by WMF, a German brand specializing in the production of cookware, tableware and appliances for the table and the kitchen conducted among 1,200 Italians, created for the occasion of the World Pasta Day, in fact, an Italian out of 3 claims to have consumed it as a side dish.
How to outline? Here in Italy?
It seems so.

Pasta along with the rest

In detail, according to the survey, pasta as a side dish is preferred in 60% of cases for dinner. Among the main reasons of the new trend stands the desire not to give up this ingredient (44%), followed by the idea that consumption as a side dish allows a greater control of the quantities (30%), finally, for a taste choice and the willingness to experiment with new recipes in the kitchen (21%). I would also like to know what they are eating next to us … let's say that probably the pasta ration has shrunk over the years and has entered another dish, which can be defined as "unique".

In the beginning it was unsubstantiated

In Roman times, as numerous writings by Cicero, Horace, Aristophanes and Apicius recall, pasta was known as "lagana", it was eaten plain and was consumed as an accompaniment to other more common dishes, such as meat, fish, eggs, vegetables. It is only in 1800, thanks to Pellegrino Artusi, the first chef of the peninsula, that pasta is chosen as the first dish of regional cuisine, and we are still talking about the rich, because for others pasta, like rice and polenta, was often the only basic food.