Italian
Pasta and Potatoes
by Chef in Camicia · 306K subscribers on YouTube
A traditional Neapolitan-style pasta and potatoes dish, creamy and comforting, made with a soffritto of onion, carrot, and celery, pancetta and pork rind, cubed potatoes, and short pasta, all bound together with provola cheese.
- Servings
- 2
- Difficulty
- medium
Ingredients
12 items- Onionsmall
- Carrotmedium
- Celery1 stalk
- Pancettato taste
- Pork Rindpork rind, to taste
- Potatoes2 medium
- Short Pastashort pasta like ditalini, to taste
- Vegetable Brothmade with celery, carrots, parsley
- Provolasmoked or plain, to taste
- Olive Oilextra virgin
- Saltto taste
- Black Pepperfreshly ground
Method
- Prepare the soffritto: dice onion, carrot, and celery into small cubes. Remove any tough filaments from the celery.
- In a casserole, gently fry the soffritto with a drizzle of olive oil over low heat.
- Add pancetta and pork rind (cotenna). If the mixture seems dry, add a little more oil.
- Separately, prepare a broth with celery, carrots, and parsley, starting from cold water and simmering slowly.
- Peel and cut the potatoes into uniform cubes so they cook evenly.
- Add the potatoes to the soffritto, season with a pinch of salt, and let them cook gently.
- Add the short pasta (e.g., ditalini) directly to the pan and mix well.
- Gradually add the hot broth as needed, stirring until the pasta is cooked and creamy.
- When the pasta is almost done, add the provola cheese, mixing until melted and stringy.
- Serve with a drizzle of raw olive oil and a generous grating of black pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
