Gianluca Deiana Abis: Pasta e Patate Alla Napoletana
Prep. time: 20 minutes
Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4
12 oz Pasta Mista 1lb Potatoes 1/2 cup Celery 1/2 cup Carrots 1 Onion 1/2 cup Lard 1/4 cup Tomato paste 1 sprig rosemary 1 crust Parmesan cheese PDO Extra virgin olive oil qb Salt qb Black pepper qb
To prepare Neapolitan style pasta and potatoes, start by peeling celery, carrot and onion and then finely chop them. Then clean and cut potatoes into small pieces. Finally slice and then chop the lard. Put a saucepan on the heat and drizzle with olive oil, add lard and let it heat on a low heat for a few minutes. Then add chopped onion, carrots and celery. After a few minutes add potatoes and let them flavor for a few minutes, stirring occasionally to avoid burning the bottom. Also add rosemary and cheese crust. Add tomato paste and mix everything. Pour 2 1/2 cup of hot water, season with black pepper and salt. Finally cover with the lid and cook over low heat for 30 minutes. If necessary, add a little more water. Now you can add pasta. add one more cup of hot water and bring everything to a boil. Let the pasta cook, stirring occasionally: if needed, you can add more water as needed; make sure it is right for salt. At the end of cooking, however, remember that the mixture must be creamy and almost dry. Then remove the sprigs of rosemary and serve your Neapolitan pasta and potatoes!
You can store pasta and potatoes for up to 2 days by keeping it in the refrigerator. Freezing is not recommended.