A very versatile dish because it can be cooked not only as a contorno – side dish, but also as a soup with the addition of short pasta, generally called Pastina, a quality of pasta in a very small format, usually in the shape of stelline, ditalini or anellini cooked in broth.
The origin of this dish could belong both to Tuscany and Campania, as well as to other regions of Central-Southern Italy.
Which potatoes suit better in this dish?
Yellow potatoes are low- to medium-starch potatoes, and are well suited to roasting, mashing, baking and soups.
Round red and round white potatoes have less starch and more moisture, making them great for boiling as well as the new potatoes, firm and waxy, thus they’re excellent boiled or even roasted.
Serves 2, Preparation time 10 mins, Cooking time 50 mins
- Celery stalks, 2
- Medium-sized Yellow Potatoes, 5
- Vegetable broth, 1 lt easy-vegetable-broth-and-veggie-patties-from-leftover-vegetables/
- Tomato paste, 2 tablespoons
- Bay Leaves, 2
- Garlic cloves, 2
- A little white onion or a shallot
- Salt and Black Pepper, to taste
- EVOO – Extra Virgin Olive Oil, 3 tablespoons
- Grated Parmigiano, to taste
Prepare the vegetable broth and keep it hot enough.
Cut the celery stalks into chunks, same for potatoes and cut onions into thin rings.
In a big pot with EVOO, add garlic cloves and the onion thin rings with a couple of bay leaves and let them sizzle for few minutes.
Add celery chunks, fry them until they start to soften, then add the potatoes and brown them a bit.
Pour hot broth into the pot to cover celery and potatoes, add tomato puree, a pinch of salt and black ground pepper, stir and simmer until both celery and potatoes are cooked through.
Tip: since potatoes absorb a lot of the broth, pour it as needed until they will be soft.
Remove both garlic cloves and bay leaves and serve with a sprinkle of grated Parmigiano and black pepper.