Crocche pasta is a tasty first course of Neapolitan origin, easy to make and irresistible.
A first course rich in flavor that owes its name to the Neapolitan crocchè, from which it takes its ingredients and irresistible taste, thanks to potatoes, ham, provola cheese, and a crunchy breading. A delicious and comforting dish, perfect for a family lunch or dinner, pleasing both adults and children.
Read on to learn how to make crocche pasta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 11.3 oz mezze maniche rigate (or another similar shape to your taste)
- 8.8 oz potatoes
- 6.3 oz cooked ham
- 4.6 oz provola cheese
- 1/2 cup milk
- 2.5 oz breadcrumbs
- sage
- rosemary
- extra virgin olive oil
- salt
Preparation of Crocche Pasta
Chop the ham and provola separately and set them aside. Peel the potatoes, cut them into chunks, and cook them in plenty of boiling water for about ten minutes, then drain and let them cool.
Once cooled, blend them with the milk until you obtain a smooth and homogeneous cream. Chop a few sage leaves and a sprig of rosemary and mix the obtained mince with the breadcrumbs. In a non-stick pan, heat a little extra virgin olive oil and fry the prepared flavored breadcrumbs, then remove it from the pan, keeping it aside, and cook the minced ham in the same pan.
Cook the pasta al dente in plenty of salted boiling water, drain it, and mix it with the ham. Add the provola, potato cream, and let it cook for a few minutes, stirring continuously. Immediately distribute your crocche pasta on the serving plates and finish by sprinkling it with the flavored breadcrumbs before serving.
Notes
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