Italian
Pasta e Patate
by Gambero Rosso · 452K subscribers on YouTube
A comforting Campanian dish of pasta and potatoes cooked in a creamy broth with a soffritto base, cherry tomatoes, provola affumicata, and parmigiano crust.
- Difficulty
- easy
Ingredients
13 items- Olive OilFor the soffritto and finishing
- CarrotsFinely chopped for soffritto
- CeleryFinely chopped for soffritto
- PotatoesSome for cream, some diced
- Rosemary1 sprig
- Bay Leaves1 leaf
- 2 pcsPiennolo Cherry TomatoesCherry tomatoes
- BasilA few leaves for cooking and garnish
- PastaSmall formats such as ditalini
- Smoked ProvolaSmoked provola, to taste
- Crosta di ParmigianoParmigiano crust, for flavor
- Black Pepper(optional) — A pinch, optional
- WaterAs needed for cooking
Method
- Gently heat olive oil in a pot and sauté finely chopped carrots and celery (soffritto) over low heat until softened.
- Add a few chunks of potato, a sprig of rosemary, and a bay leaf. Add a small amount of water and cook until the potatoes are soft.
- Blend the cooked potatoes with an immersion blender to obtain a creamy consistency.
- Add the remaining diced potatoes, two cherry tomatoes (pomodorini del piennolo), and a few basil leaves. Add more water as needed and bring to a boil.
- Add small pasta shapes (e.g., ditalini or other small formats) and cook until al dente.
- Remove the bay leaf and rosemary sprig.
- Turn off the heat and stir in the provola affumicata (smoked provola) and a piece of parmigiano crust until melted.
- Drizzle with extra virgin olive oil, add a pinch of black pepper, and garnish with fresh basil leaves. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
