Cook with Enzo

Pasta patate e provola

  • 480 g Mixed Pasta
  • 750 g Potatoes
  • 150 g Celery
  • 150 g Carrots
  • 1 White Onion
  • 130 g Lard
  • 1 Parmigiano Reggiano DOP
  • Extra Virgin Olive Oil
  • as needed Fine Salt
  • Black Pepper 1
  • 50g Provola Cheese
  • 1 Bouillon Cube
  • 100g Cherry Tomatoes
  • 50g Basil
To prepare Neapolitan pasta with potatoes and provola, start by trimming celery, carrot, and onion, then finely chop or mince them. Clean the potatoes and cut them into irregular pieces about 2 cm in size. Finally, slice and mince the lard. Now, you have everything you need, move to the stove. Put a saucepan on the heat with a drizzle of olive oil, add the lard, and let it warm gently for a few minutes. Then, add the chopped onion, carrot, celery, and bouillon cube. After a few minutes, add the potatoes and let them flavor for a few minutes, stirring occasionally to prevent burning. Add the cherry tomatoes and mix. Pour in 600 g of hot water, adjust the salt. Finally, cover with a lid and let it cook over low heat for 50 minutes; if necessary, you can add a little more water. After the time, the potatoes will be softened, mash some of them with the back of a wooden spoon; then add the mixed pasta. Immediately add another 250 g of hot water and bring it to a boil. Let the pasta cook, stirring occasionally: if needed, you can add more water as necessary; make sure it's properly salted. Towards the end of cooking, the mixture should be creamy and almost dry; add the provola and basil, mixing everything together. Plate your Neapolitan pasta with potatoes and provola, garnishing with a drizzle of olive oil and grated Parmigiano Reggiano.