Pasta Potatoes and Provola, a substantial first course, simple and creamy, perfect for the winter season, loved by everyone, both adults and children.
A typical dish of Mediterranean cuisine, this is my mom’s recipe. We like it very thick, but some prefer it more liquid: a matter of taste.
My grandmother also added pieces of parmesan rinds. I don’t do it because my kids don’t like them, but sometimes I add them anyway because I love them so much. And so, I end up with a plate full of theirs, much to my delight 😃
Although it is a dish mainly indicated for the cold season or anyway autumn, I actually prepare it often regardless of the season. Well, maybe excluding summer, when it’s really too hot to be at the stove.
But now let’s see together how to make the Pasta Potatoes and Provola. Get the ingredients ready and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty first courses:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.4 lbs potatoes
- 5 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 0.7 oz tomato paste (or tomato sauce)
- 8.8 oz mixed pasta (I used ditali)
- 3.5 oz provola (sweet or smoked as you like)
- 1 oz grated parmesan cheese
- to taste pepper
- to taste salt
- to taste rosemary
Tools
To make the recipe for Pasta Potatoes and Provola, you need:
- 1 Pot
- 1 Food Chopper
Steps
HOW TO MAKE PASTA POTATOES AND PROVOLA
First, pour 5 tablespoons of extra virgin olive oil into a fairly large pot (I used an earthenware pot) and add a clove of garlic.
In the meantime, chop the onion, carrot, and celery with a food chopper and add them to the pot with the garlic; let it sauté for a few minutes, then remove the garlic and add a bit of hot water to barely cover and cook for about 8 minutes.
In the meantime, peel the potatoes, wash them, and cut them into cubes of about 1.5 – 2 cm (approximately 0.6 – 0.8 inches).
After the time has passed, add them to the pan with the sautéed vegetables, let them fry for a few minutes, and then add the tomato paste and about half a liter of boiling water (or broth); salt to taste, cover, and cook for another 15 – 20 minutes on low heat.
Then, add 1 ladle of hot water and add the mixed pasta (I used ditali), and cook until done. Add rosemary to taste.
Shortly before serving, add the grated parmesan and the provola also grated, a sprinkle of pepper, and a drizzle of oil. Here’s the Pasta potatoes and provola ready. Enjoy your meal!
Until the next recipe.
Storage
You can keep the Pasta potatoes and provola in the fridge for 2 days, closed in an airtight container. When you decide to consume it, just add a bit of water and reheat it, stirring over low heat.
Tips and Suggestions
– If you prefer, before adding the pasta, you can mash some of the potatoes with a fork (or pass the mixer directly inside).
– If you prefer, before adding the pasta, you can mash some of the potatoes with a fork (or pass the mixer directly inside).
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