Pasta and potatoes with provola

Pasta e patate con provola

Creamy first course with mixed pasta, potatoes and buffalo provola cheese

Creamy pasta and potatoes, tossed with Parmigiano Reggiano and made sleek by the provola buffalo.

85 min

4 servings

Easy

Campania

EasyCampania

Pasta and potatoes with provola it's a first course Hearty and filling, perfect for lunch or dinner when you're looking for a creamy, textured dish. The base of celery, carrot, and onion supports the delicate flavor of the potatoes, while the mixed pasta picks up the flavor. pan juices and enhances its density. Cutting the potatoes differently allows you to keep some cubes intact and obtain, from the thin slices, a creamy part thanks to the starch released. Cooking with hot water added gradually allows you to control the liquid and achieve a soft, but not soupy, consistency. Parmigiano Reggiano completes the creaming with flavor and roundness. provola buffalo mozzarella, placed on the bottom of hot dishes, melts upon contact with the steaming pasta and adds a stringy component that contrasts pleasantly with the creaminess of the dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the aromatic base

8 min

Trim and clean celery, carrots and onion and chop them into a regular brunoise. Pour a drizzle of olive oil extra virgin in a large saucepan and brown the vegetables over low heat for a few minutes. Stop when they are soft, shiny, and fragrant, with no dark colors or burns.

Cut the potatoes

7 min

Peel the potatoes and cut most of them into even cubes. Thinly slice the remaining potatoes so they release more starch during cooking. Chop the potatoes. clove of garlic and keep it ready for the next addition.

Season the potatoes

5 min

Add both the potato cubes and slices to the bottom. Mix thoroughly and season with salt and pepper. Let it simmer. over medium heat-low for a few minutes, stirring, until the potatoes are well coated with the oil and vegetables without taking on excessive color.

Cook the potatoes

25 min

Add the minced garlic and pour in a little hot water at a time, keeping enough liquid to cook without over-submerging the potatoes. Cover partially and cook. over medium heat-low for about 25 minutes. Continue cooking until the cubes are fork-tender and the slices begin to fall apart.

Cook the pasta

15 min

Pour the mixed pasta directly into the saucepan and stir frequently to prevent sticking. Add hot water only when the bottom begins to dry out, maintaining a light and steady boil. Continue cooking until the sauce is cooked. al dente, with the liquid now thick and well bound to the ingredients.

Vigorously stir with the Parmigiano Reggiano

3 min

Turn off the heat when the pasta is almost al dente and the base appears creamy. Combine the Parmigiano Reggiano grated and vigorously stir Stir vigorously to distribute the cheese. The cream should be smooth and coat the pasta and potatoes without drying out.

Regulates and perfumes

2 min

Taste and adjust the seasoning with salt and pepper. Add the chopped fresh basil and stir gently. Check the consistency: the pasta and potatoes should remain soft and creamy, with a smooth but not soupy base and no dry patches.

Complete with the provola

2 min

Cut the provola of buffalo mozzarella into even cubes and distribute it on the bottom of hot plates. Immediately pour the steaming pasta and potatoes over the cheese. Wait briefly for the heat to soften it, then serve when the provola it is stringy and partially melted.

Chef's Tips

Add the hot water little by little while the pasta is cooking and vigorously stir off the heat: this way the starch from the potatoes and pasta binds the base without making it either soupy or dry.