Pasta e Patate alla Napoletana (Italian Pasta and Potatoes)
- Apr 16, 2020
- 3 min read
Updated: 1 day ago
Gianluca Deiana Abis: Pasta e Patate Alla Napoletana
Story of the Dish
Prep. time: 20 minutes
Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4
Ingredients:
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
Preparation:
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!
Chef tips:
You can store pasta and potatoes for up to 2 days by keeping it in the refrigerator. Freezing is not recommended.
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Servings and Timing
Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.
Recipe Information
Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4
Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.
Professional Technique
Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.
Chef Tips
Keep the preparation focused on the principal ingredient in Gianluca Deiana Abis: Pasta e Patate Alla Napoletana. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.
Chef Gianluca’s Recommendation
For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.
Wine Pairing
Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.
Nutrition per Serving
Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.
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