Gourmet Potato and Provola Cheese Pasta
Category
Pasta
Servings
4 people
Prep Time
10 minutes
Cook Time
20 minutes
Potato and Provola cheese pasta is one of the most loved by Neapolitans. In many trattorias you will find it as a dish of the day.
Neapolitan cuisine has a particular attraction towards these dishes.
In no case will you find an anemic-looking dish where the pasta is not well blended with everything else. We want risotto be "perfect."
Primary Italians prefer to cook pasta separately from the sauce, but to make a gourmet version, in Naples and other regions, Italians cook it together with legumes or, in this case, together with potatoes. The final result will always be a single dish, the pasta perfectly wrapped in the sauce, where you feel a well-defined flavor at each spoonful.
Today we will explain our version of potatoes and provolone cheese pasta. (vegans can eliminate provolone and still eat a delicious dish).
Ingredients
360 gr (13 oz) of short pasta - Maccheroni o penne
300 gr (10 oz) of potatoes
200 gr (7 oz) of smoked provolone cheese
40 gr (1.4 oz) of onions
1,2 liters of vegetable stock
2 tablespoons of tomatoe puree
60 gr (2 oz) of graten parmesan cheese
basil leaves
salt
pepper
Directions
Boil the vegetable stock gently.
Wash and peel the potatoes, then cut them into cubes of about 1.5 cm.
Take a pot and add the oil and the finely chopped onion. As soon as the onion is golden, add the potatoes and season well with the oil. This operation should take less than a couple of minutes.
Add the tomato, season with salt and pepper and cover with water (2 cm beyond the potatoes). Cook for at least 10 minutes or until the potatoes begin to flake.
Add the pasta and stir from time to time, making sure the water does not dry out quickly. Our advice is to always keep boiling the vegetable stock so, if needed, you can add a couple of spoons at a time. The final result must be creamy and well blended (soups are not allowed).
When the pasta is al dente, turn off the heat and add the grated parmesan and the provolone cheese, and a couple of chopped basil leaves. Keep mixing until the provolone is completely dissolved.
Finally, serve and sprinkle with another spoonful of cheese (I also add the freshly ground pepper). Pasta, Potatoes and Provola are ready!
Buon appetito!