3 medium sized potatoes (about 500 g total)
1 stalk of celery
100 g of gambuccio of Parma ham
200 g smoked cheese
150 g of peeled tomatoes (or past)
100 g of pasta (any size is fine, also the remains of multiple formats, here we have used dried fettuccini made to pieces)
Grated Parmesan cheese
Extra virgin olive oil
Pasta and potatoes in Neapolitan style
A simple soup and precious. The potatoes are seasoned with a mixture of onion, celery, basil and gambuccio. Pasta and potatoes once enriched the simple table of those who worked the land, today offers us intense flavors and the rediscovery of the traditional Mediterranean diet.
recipe given by our chef at .
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: CAMPANIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Cut into small pieces the celery, carrot, onion and gambuccio of Parma ham, add three basil leaves, olive oil and fry the whole thing on low heat in a pan. Meanwhile, peel and cut the potatoes into cubes the of about 1 cm per side. When the sauce is ready (the onions should be softened and lightly browned) add the potatoes.
Flavor the potatoes well with the sauteed, stirring from time to time and when the potatoes begin to stick to the bottom of the pan add hot water to cover the potatoes by at least an inch above their maximum level. Cook for about 15 minutes over medium heat, when the potatoes are almost cooked (you realize from their softness), add the pasta and if necessary add a little more hot water.
Also add the peeled tomatoes (or the tomato sauce) and cook for about 8-10 minutes (or as needed to cook the pasta). When this is cooked, add the grated Parmesan cheese, a pinch of salt and pepper to taste, mix well and serve. Then add directly into a serving dish smoked cheese cut into cubes and possibly more Parmesan cheese. Allow to cool slightly and enjoy your meal!
I tell you this recipe
The pasta and potato soup is typical of the Italian peasant tradition. Simple in realization and in the ingredients but exciting for the intensity of flavors. The velvety consistency of the pasta and potatoes is in contrast to its strong taste. This version of pasta and potatoes is the variant that you can enjoy in Naples, which is added to the smoked cheese that gives a special flavor to an already delicious soup.
A portion of the Neapolitan pasta and potatoes has about 750 kcal. Is a good source for the daily requirement of calcium, potassium, phosphorus, zinc, copper, selenium, and vitamins B1, B2, niacin, B6, B12, C and E.
words to remember
Pasta and potatoes, potato soup, potato soup, potatoes, provolone, smoked cheese, gambuccio, parma ham, Italian recipes, recipes of Naplesntificare facilemente la ricetta
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