Pasta and potatoes with Provolone by Antonino Cannavacciuolo

Another fabulous Neapolitan dish: Pasta e Patate con Provola - originally a poor Neapolitan recipe. But with ingredients such as smoked provola  - it becomes a deliciously rich soul food! Here a Michelin Star version from , Antonino Cannavacciuolo. The most important choice for this type of recipe is undoubtedly the mixed pasta: it is a combination of different pasta shapes, which together with diced potatoes, once cooked, creates the right contrast between soft and crunchy. Not to mention the addition of the smoked provola which makes this pasta dish heavenly appetizing.

Pasta e Patate con Provola - Antonino Cannavacciuolo

Ingredients :

Potatoes,  300 gr; mixed pasta,  200 gr; smoked  provolone,  80 gr rosemary,  1 sprig; Vegetable broth,  1 liter; Grated Parmesan cheese,  90 gr; Finely chopped parsley,  1 bunch; Extra virgin olive oil with garlic to taste

Extra virgin olive oil to taste; Fine salt; black pepper

Preparation :


We wash, peel the potatoes and cut them into cubes. In a saucepan pour a drizzle of extra virgin olive oil to heat it up. Add a drizzle of garlic-flavored extra virgin olive oil and let it fry for a while and add the potato cubes. We mix by adding a few needles of rosemary. Now pour in the vegetable broth and bring to a boil. Remove the rosemary and lower the mixed pasta, bringing it to cooking adding more broth if necessary. Meanwhile, cut the smoked provolone and reduce it to a coarse mince. Once the pasta is cooked, turn off the heat. We sprinkle our pasta and potatoes with ground pepper and a little salt. Season with another drizzle of extra virgin olive oil and mix by making the cooking juices thicken. Now sprinkle with grated Parmesan cheese and add the smoked provola while continuing to mix. We flavor with a little garlic oil, add the finely chopped parsley and mix. Once the creaming is finished, distribute the pasta and potatoes in the individual dishes garnishing with a sprig of rosemary and another drizzle of extra virgin olive oil and a pinch of salt. Grazie a Piuricette!

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