Pasta Patate e Provola Recipe
Ingredients:
- 320g (11 oz) of mixed short pasta (e.g., ditalini, tubetti, or small shells)
- 3 medium potatoes (about 400g or 14 oz), peeled and diced
- 200g (7 oz) of provola cheese (preferably smoked), diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 bay leaf
- 1 small sprig of rosemary
- 1 tablespoon of tomato paste
- 50g (1.75 oz) of pancetta or guanciale, diced (optional)
- 4 cups of vegetable or chicken broth
- Extra virgin olive oil
- Salt and pepper to taste
- Freshly grated Parmigiano-Reggiano for serving
Instructions:
- Prep the Ingredients: Start by preparing all your ingredients. Peel and dice the potatoes into small cubes, about the size of the pasta you’ll be using. Dice the provola cheese and set it aside in a cool place. Finely chop the onion, carrot, celery, and garlic. If using pancetta or guanciale, dice it into small pieces as well.
- Start the Base: In a large pot, heat a generous drizzle of extra virgin olive oil over medium heat. Add the pancetta or guanciale, if using, and cook until it starts to crisp up and release its fat. Add the chopped onion, carrot, and celery to the pot, and sauté until the vegetables are soft and the onion becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Potatoes: Add the diced potatoes to the pot and stir to coat them with the oil and vegetable mixture. Cook for about 5 minutes, allowing the potatoes to start softening and absorbing the flavors.
- Incorporate the Tomato Paste and Herbs: Stir in the tomato paste, ensuring it’s well distributed throughout the mixture. Add the bay leaf and rosemary sprig for additional flavor. Cook for a couple of minutes to let the tomato paste caramelize slightly, enhancing the depth of flavor.
- Add the Broth: Pour in the vegetable or chicken broth, just enough to cover the potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the potatoes are tender but still holding their shape.
- Cook the Pasta: Once the potatoes are nearly cooked, add the pasta directly to the pot. If needed, add a bit more broth or water to ensure the pasta has enough liquid to cook in. Stir well, and cook the pasta in the same pot, stirring occasionally to prevent sticking. The starch from the pasta will combine with the broth to create a creamy consistency.
- Add the Provola: When the pasta is al dente, remove the pot from the heat. Immediately stir in the diced provola cheese. The residual heat will melt the cheese, creating a creamy, stringy texture throughout the dish. Remove the bay leaf and rosemary sprig before serving.
- Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve the Pasta Patate e Provola hot, with a generous sprinkle of freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil on top.
Tips:
- Provola Choice: Smoked provola adds a delightful depth, but you can use regular provola or even mozzarella for a milder flavor.
- Pasta: A mix of short pasta types creates a more interesting texture, but any small pasta will work.
- Vegetarian Version: Simply omit the pancetta or guanciale for a vegetarian version of this dish.
Enjoy this comforting and hearty Italian classic, perfect for a cozy meal with loved ones!
