A creamy and enveloping first course, a hug that unites fresh pasta with potato cream and speck. A very simple and quick recipe that can become a gourmet dish, combining the velvety sweetness of the potato and the smoky note of the speck, and the choice of fresh pasta is precisely in retaining this wonderful cream. It often happens that we don’t know what to prepare for a family lunch or with friends, maybe we think of particular ingredients, long and complicated preparations just to impress and bring something tasty to the table, but it really takes little time and inexpensive ingredients to make everything delicious without disappointing anyone. So you just have to try and taste!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz fresh pasta
- 3.5 oz diced speck
- 1 green onion
- 3 potatoes (about 10.5 oz)
- 2 cups vegetable broth
- salt
- grated Parmesan cheese
- pepper
Tools
- Skillet
- Immersion Blenders
Steps
First, clean the potatoes, cut them into not very large cubes and place them in water to remove some starch.
Then prepare the vegetable broth, which you will need for several steps in the preparation (the suggested amount may also be surplus, but it is preferable to avoid it being insufficient).
In the meantime, in a skillet, add enough oil to cover the bottom, heat it, and add the sliced green onion. Sauté over low heat for a few minutes.
When the green onion is well browned, add the drained potatoes and brown over medium heat for 2 minutes, stirring constantly to prevent them from sticking to the bottom.
Cover the potatoes with part of the broth, add salt and pepper, cover and cook over low heat, stirring occasionally for 15 minutes.
If needed, add a little more broth. Taste for doneness and salt, then turn off the heat. At this point, bring a pot of water to a boil, where you will cook the pasta.
After the potatoes have cooked, place them in a tall container, add some broth, and blend.
You should obtain a soft cream, not too thick; adjust by adding broth.
In the same skillet where you cooked the potatoes, add a drizzle of oil, heat it, and add the diced speck. Brown it by raising the flame a little and deglazing with a little broth
Add the potato cream to the speck and mix. Meanwhile, the water in the pot will be ready to cook the pasta.
Drain it and pour it into the skillet with the sauce, add a ladle of broth and the grated Parmesan cheese. Mix everything well, giving the right creaminess with the broth.
Your fresh pasta with potato cream and speck is ready. Enjoy your meal!
