Pasta Patate e Provola is a Neapolitan dish and part of the poor cuisine of Campania, which always includes the addition of strictly smoked Provola – Provola Affumicata in Italian – a stringy and tasty cheese from Southern Italy which is the smaller version of Provolone cheese and falls into the pasta filata category of Italian stretched curd.
Traditionally is used short mixed pasta added strictly raw in the pot with the other ingredients, not cooked previously or boiled as normally done.
Pasta cooked in this way is said ‘risottata’, that is, cooked with the same fashion as risotto, a ladle of hot broth at a time.
Serves 4, Preparation time 15 mins, Cooking time 20 mins
- Yellow potatoes, 300 gr
- Mixed short pasta, 200 gr
- Smoked Provola cheese, 80 gr
- Fresh Rosemary, 1 sprig
- Vegetable broth, 1 lt
- Grated Parmesan cheese, 80 gr.
- Parsley finely chopped, a bunch
- Extra virgin olive oil – 2 tbsp
- Salt and Black pepper to taste
Preparing the classic vegetable broth.
Peel potatoes and dice them – not too thin or they will lose consistency.
Finely chop onion, celery, carrot and let them brown in 2 tbsp of Evoo in a large pot.
Add garlic clove, let it sauteeing for a few minutes (it must not fry) together with the chopped celery, carrots and onions and add the potato cubes. Stir adding a few rosemary needles. Cook for a few minutes, making sure that nothing sticks to the bottom of the pot – at least you add a little bit of water.
Now pour a ladle of hot vegetable stock and bring to the boil. Remove the rosemary and the clove of garlic and add the raw mixed pasta and cook it adding more broth if necessary.
Tip: Do not exaggerate with the broth because it should not become a pasta soup.
Meantime cut the coarsely smoked Provola.
As soon as pasta is cooked, remove the pot from the fire.
Sprinkle with ground pepper and a little salt and mix well.
Add grated Parmigiano Reggiano, smoked Provola and keep stirring. Add a drizzle of Evoo, add chopped parsley and stir again.
And now wolf it down with a spoon.
Tip: Pasta with potatoes and provola is also particular for its consistency, because it must be sticky, ‘azzeccata’ in Neapolitan dialect.