NeapolitanItalian
Croccopasta Filante e Croccante
by Manu Food · 60K subscribers on YouTube
A baked pasta dish inspired by the Neapolitan crocchè potato croquettes. Creamy inside, crispy outside, with mezzi paccheri, potato cream, salame Napoli, fior di latte cheese, and a breadcrumb topping.
- Difficulty
- medium
Ingredients
11 items- 500 gMezzi PaccheriOr similar medium pasta shapes like paccheri, ziti, or penne.
- 1500 gPotatoesAny type of potato works (red, yellow, white).
- 250 gSalame NapoliCan substitute with any other salami, such as Milanese.
- 250 gFior di LatteFresh mozzarella cheese, torn into small pieces.
- ParsleyFresh parsley, chopped.
- OnionOne medium onion, chopped.
- SaltTo taste.
- PepperBlack pepper, to taste.
- Grated CheeseGrated cheese such as Parmesan or Pecorino.
- BreadcrumbsBreadcrumbs for topping.
- Olive OilFor sautéing the onion.
Method
- Peel the potatoes and cut them into small cubes. Soak them in cold water, changing the water several times, until the water runs clear to remove starch.
- Roughly chop the onion. In a pan with oil, sauté the onion. Add the potatoes, cover with water or broth, season with salt, and cook until the potatoes are completely tender.
- Meanwhile, dice the salame Napoli and chop the parsley.
- When the potatoes are cooked, drain them (discard the cooking liquid) and blend them in a food processor, adding a little fresh water or broth to obtain a smooth cream. Adjust salt to taste.
- Cook the pasta (such as mezzi paccheri or similar medium shapes) al dente.
- In a bowl, combine the drained pasta with the potato cream, salame, parsley, fior di latte, and grated cheese.
- Transfer the mixture to a baking dish and spread breadcrumbs on top.
- Bake until the top is golden and crispy.
