Pasta and Potatoes: The Original Neapolitan Recipe Step by Step (Creamy)

Preparation

1. STEP 1 OF 10

   Chop the onion and celery. Cut the carrots and tomatoes into small pieces.

2. STEP 2 OF 10

   Place all the vegetables in a large pot. Add the oil and sauté over low heat for a few minutes.

3. STEP 3 OF 10

   Peel the potatoes, weigh them, and cut them into cubes. Add them to the pot with the vegetables.

4. STEP 4 OF 10

   Sauté for 1 minute, then add the stock cube and a couple of glasses of water to cover the vegetables.

5. STEP 5 OF 10

   Bring to a boil, then lower the heat and cover. Cook for about 40 minutes until the potatoes are tender.

6. STEP 6 OF 10

   Towards the end of cooking, add the grated parmesan rinds.

7. STEP 7 OF 10

   Add 1 generous glass of water and the pasta. If necessary, add another half glass of water.

8. STEP 8 OF 10

   Cook the pasta over medium-low heat without a lid until it is al dente and well combined with the sauce.

9. STEP 9 OF 10

   Turn off the heat and add the provola or scamorza in small pieces.

10. STEP 10 OF 10

    Serve the pasta and potatoes hot, with a drizzle of extra virgin olive oil and a sprinkle of parmesan.

General Information

Analysis

Macronutrients (100 gr)