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Pasta potatoes and provolone cheese is one of the most popular and tasty pasta dishes of the parthenopean gastronomy and can never be missing from the table of Neapolitans. Enriched with stringy provola cheese and bacon, this pasta is very creamy and its enveloping taste conquers both young and old.
This is a poor recipe that involves few simple ingredients and is also very quick to prepare. This dish has a centuries-old history behind it. In fact, in the 17th century among the easiest ingredients to find in Naples were precisely pasta and potatoes. Pasta production had already been active in Campania for some time, while potatoes were a vegetable imported in the 16th century from America along with tomatoes.
Being the union of two carbohydrates, pasta potatoes and provolone cheese was also a hearty dish, perfect for giving support and energy to those who had to work. With a sauté base, pasta and potatoes cook together slowly, blending to perfection as they cook. Once the cooking is finished, provolone cheese is added to make a stringy heart.
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The first traces of the dish date back to the book "Cuoco Galante" by Vincenzo Corrado, who tells us about the recipe in 1773. The type of pasta used is the so-called mixed pasta, a mix of different small sizes that was called "munnezzaglia" because it was composed of the pantry scraps.
A properly made potato and provolone pasta must be "apt," that is, it must be thick and well blended. In fact, in the past in trattorias, waiters would do the test of the upside-down plate, from which the pasta will not slip if turned upside down.
The original version of the Neapolitan dish called for just potatoes, sautéed meat and a little parmesan cheese, but today it has been enriched with the provolone. Chunks of bacon are often added as well. Here's how to make a mouthwatering potato and provolone pasta!
Potato and provolone pasta recipe
Ingredients for 4 people:
700 g yellow potatoes
320 g mixed pasta
180 g of smoked provola cheese
1-2 celery ribs
1 small onion
60 g of bacon
30 g of parmesan cheese
5-6 cherry tomatoes
3 tablespoons of oil
Halls
Pepper
To begin, peel the potatoes, rinse them under running water and cut them into small pieces. Meanwhile, put a couple of tablespoons of oil in a frying pan and sauté the chopped onion and celery. Stir-fry for 4 to 5 minutes and add the bacon. Season to taste for another 2-3 minutes and pour in 5-6 cherry tomatoes cut in half.
After 10 minutes, put in the potatoes, salt and stir well to mix everything together. Cover the potatoes with 500 ml of boiling water and cook over medium heat for 20-25 minutes. Meanwhile, grate the provolone cheese and keep it aside. When the potatoes are half-cooked, add a couple of cups of water and the mixed pasta. Correct for salt if needed and let it cook until the pasta is al dente.
Finally, turn off the stove and pour in the previously cut provolone cheese, the parmesan cheese And a sprinkle of pepper. Mix the paste with a wooden spoon in the same direction so that the cheeses can blend well. Let it rest for 2-3 minutes and serve. Your potato and provolone pasta is ready!
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