Pasta, Patate e Provola

Pasta, Patate e Provola


  •     1 lb pasta mista

  •     1 generous lb potatoes, peeled and diced

  •     8 cherry tomatoes

  •     1/4 lb onions, minced

  •     1 stick of celery, minced

  •     a small carrot, minced

  •     a few basil leaves

  •     a 1/2 inch piece of lardo, salami, bacon or pancetta

  •     1/2 lb of smoked provola cheese, cut into small pieces

  •     3 tbsp of grated parmigiano reggiano

  •     4 tbsp extra-virgin olive oil

  •     salt and pepper to taste


  1. Prepare a “battuto” with the lard (salami), the onion, carrot and the celery and gently sauté with the olive oil; add the tomatoes that you have squished in the palm of your hand and add the potatoes.

  2. Let the ingredients stew, adding, if necessary, a bit of water.

  3. When the potatoes are about half cooked, add 4 or 5 ladles of warm salted water.

  4. When the water starts to boil, add the pasta, stir and continue adding the warm salted water, a little at a time, like a risotto, leaving it to progressively absorb the water.

  5. Turn the heat off when the pasta is almost ready but still very al dente.

  6. Put the pasta and the potatoes in a casserole dish and put it back on a low flame dressing it with black pepper, parmigiano and the smoked provola.

  7. Add the basil and when the provola starts to melt, serve.

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