Pasta e Patate | Creamy Neapolitan Potato Pasta Recipe
(0)
45 min
Under an hour
Sezamo
O bijuterie a bucătăriei napoletane: cubulețe fragede de cartofi înăbușite într-o bază aromată de soffritto și rozmarin, combinate cu paste fierte direct în sosul bogat și finisate cu parmezan din belșug. O mâncare reconfortantă, cremoasă și plină de savoare autentică italiană.
Ingredients
Preparation method
Preparing the vegetables and the base
Peel the potatoes and cut them into small, even cubes (about 1.5 cm) so that they release their starch and cook evenly. Finely chop the yellow onion, carrot, and celery stalk to form the traditional Italian soffritto. Finely crush the garlic cloves.
Prepare a spacious pot or a deep cast-iron pot, ideal for slow-cooking the potatoes and absorbing the flavours.
Cooking the potatoes and rich sauce
Heat the extra virgin olive oil over medium heat in the pot. Add the mixture of onion, carrot, and celery with a generous pinch of sea salt. Sauté the vegetables for 6–7 minutes until they become soft, sweet, and translucent.
Chef's tip
Mantecatura is the key secret: adding the parmesan after turning off the heat and stirring vigorously binds the starch from the potatoes and pasta with the melted cheese, resulting in a decadently creamy texture without a single drop of cream.
If you have a clean Parmesan or Grana Padano rind on hand, add it to the pot along with the potatoes and hot water; it will infuse the sauce with a spectacular umami flavour.
15 min
Under an hour
