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Pasta and potatoes with provola · GialloZafferano.com

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  Speaker 1: Pasta and potatoes with provola is a traditional Neapolitan comfort dish.
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  Speaker 1: It is creamy, rich, and very simple, with vegetables, potatoes,
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  Speaker 1: mixed pasta, and smoked provola cheese. The recipe serves four
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  Speaker 1: people as a preparation time of thirty minutes and a
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  Speaker 1: cooking time of fifty five minutes. For four servings, you
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  Speaker 1: need these ingredients three hundred and twenty grams of mixed pasta,
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  Speaker 1: three hundred grams of yellow potatoes, one hundred and twenty
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  Speaker 1: five grams of smoked provola cheese preferably from buffalo milk,
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  Speaker 1: one hundred grams of celery, one hundred grams of carrots,
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  Speaker 1: one hundred grams of onions, fifty grams of parmigianore Jano cheese,
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  Speaker 1: one clove of garlic, fresh basil, as kneaded, extra vagin,
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  Speaker 1: olive oil, as kneaded, fine salt, as kneaded, black pepper,
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  Speaker 1: as kneaded. First, prepare the vegetables, clean the celery, the carrots,
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  Speaker 1: and the onion. Finally, dice the celery, the carrots, and
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  Speaker 1: the onion. Peel the potatoes. Cut most of the potatoes
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  Speaker 1: into small cubes, thinly slice the remaining potatoes. Chop the
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  Speaker 1: garlic clove. Take a large saucepan. Pour in a drizzle
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  Speaker 1: of extra vagin olive oil. Heat the oil over medium heat.
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  Speaker 1: Add the dced onion, carrots, and celery. Let the vegetables
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  Speaker 1: soften gently for about ten minutes stair, often so they
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  Speaker 1: do not burn. After ten minutes, add both the cubed
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  Speaker 1: potatoes and the thinly sliced potatoes to the saucepan. Season
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  Speaker 1: with fine salt, season with black pepper. Add the chopped garlic.
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  Speaker 1: Cook over medium low heat for five minutes, stearing from
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  Speaker 1: time to time. After these five minutes, start adding hot water.
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  Speaker 1: Add a little hot water at a time. Continue cooking
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  Speaker 1: for about twenty five minutes stair. Often. During this time
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  Speaker 1: the potatoes must become soft and begin to fall apart.
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  Speaker 1: They must create a creamy, velvety consistency. When the potatoes
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  Speaker 1: are soft and creamy, add the mixed pasta directly into
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  Speaker 1: the saucepan stair well. Cook the pasta together with the potatoes.
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  Speaker 1: If needed, Add more hot water during cooking, a little
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  Speaker 1: at a time so the pasta does not stick and
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  Speaker 1: the mixture stays creamy stair. Often, while the pasta cooks.
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  Speaker 1: When the pasta is almost ready, taste and adjust the salt.
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  Speaker 1: Addjust the black pepper to taste. When the pasta is
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  Speaker 1: cooked and the texture is nicely creamy, turn off the heat.
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  Speaker 1: Add the grated parmigiano regiano cheese. Mix storoughly until the
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  Speaker 1: cheese is welcome. Bind and the dish is even creamier.
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  Speaker 1: Add a few fresh basil leaves. Stir one last time. Now,
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  Speaker 1: prepare the provola cheese. Cut the smoked provola into small cubes.
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  Speaker 1: Place the provola cubes on the bottom of each serving plate.
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  Speaker 1: Distribute them evenly. Pour the hot pasta and potatoes over
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  Speaker 1: the provola cubes on each plate. The heat of the
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  Speaker 1: pasta must smelt the provola and make it soft and stringy.
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  Speaker 1: Finish each plate with a few fresh basil leaves on top.
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  Speaker 1: Serve the pasta and potatoes with provola immediately while it
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  Speaker 1: is very hot and creamy and the cheese is perfectly melted.