You’ve probably heard of pasta and potatoes, a typical dish of Neapolitan cuisine. Today, we propose a variation of this recipe that includes an additional ingredient: provola cheese. Trust us when we say it adds something extra special for the winter months!
Browse our gallery to discover more about this traditional dish; below, you will find the recipe with the how to make it.
How to make Pasta, Potatoes and Provola
Serves 4
14 oz. mixed pasta (or short pasta), 14 oz. Potatoes, 7 oz provola cheese, Celery, Carrots, Onion, Extra Vergin Olive Oil , Salt and pepper
Method
In a saucepan, pour a drop of olive oil. Once oil is hot, add diced celery, carrot and onion cut and sautée. Add the diced potatoes, cover with plenty of hot water (or vegetable stock) and bring to a boil. When the potatoes are cooked through, add the pasta and cook, adding more water and salt as needed. When the pasta is ready, remove from the heat and add the provola cheese. Stir until the cheese is completely dissolved. Season with salt and pepper and serve.