Recettes Claudia

Recipe of my pasta with potatoes and smoked provola - served in the dish of Vietri ceramic

My pasta with potatoes and smoked provola
Pasta and potatoes is a typical Neapolitan recipe, which was a peasant dish at beginning, but with smoked provola, during the years, it became an important dish in the menù of Micheline chefs. (look #antoninocannavacciuolo).
With provola, pasta and potatoes became a cream and you must taste it to understand that it is a deliciousness. 
 
I pass my pasta and potatoes in the oven, composing it like a lasagna (with layers) and I add also cubes of mortadella, but it is only for the real greedies. 
 
...My advices
Choose white biologic potatoes, not too dry. 
For tradition, it is used mixed pasta but it is very difficult find it outside the Campania. You can use, quietly, other types of pasta and mix them. 
It is necessary that is an Italian pasta to cook "al dente" so Gragnano's pasta is better. 
 
Ingredients for 4 people:
250 gr of short pasta or mixed pasta of Gragnano
3 big biologic potatoes 
1/2 onion 
1/2 branch of celery
5 tomatoes "cherry" type 
250 gr of smoked provola
100 gr of mortadella DOP 
30 gr of Parmesan or Grana Padano DOP 
3 - 4 leaf of basil 
breadcrumbs 
salt q.b.
oil EVO q.b.
pepper (if you prefer) 
 
Preparations:
First, peel the potatoes and cut into cubes. Then, cut the onion into slices and celery into small cubes. Wash and cut the tomatoes in half.
In a pan fry oil and the onion, then add the tomatoes, celery, basil and potatoes and cook for a few minutes.
Next, add water (about 2 cups) and salt, cover with the lid and cook for 15-20 minutes.
 
Meanwhile, cut the mortadella and provola in cubes (or slices, as you prefer).
When the potatoes are cooked, elongated water to cook the pasta and let come to a boil. When the boil water, you can drop the pasta and add more salt (if necessary).
 
Cook the pasta. When mixed, crushed some potato with spoon so as to make the potatoes a cream. Meanwhile butter a ovenproof dish and sprinkle (also on the edges) with breadcrumbs. Once the pasta is al dente, remove from heat.
 
Arrange in a bowl first layer of pasta and potatoes (1/2 of the total), add half of the grated Parmesan, half the provola and whole mortadella cubes. Make a second layer with the remaining pasta and potatoes and even add the remaining provola, sprinkle with breadcrumbs and the remaining parmesan + freshly ground pepper.
 
Pass it to the oven 15 minutes at 180 ° + 5 minutes with the grill to form the upper crust.
 

Enjoy your meal with my pasta and potatoes with provola and mortadella, which if it is accompanied and served in the brightly colored plates of CeramicaVietrese.it surely will be even better, but also more beautiful to behold !!!