This is comfort food!
pasta and potatoes! How
Neapolitan tradition commands though. That is, with much of the crust Parmesan.
If we do it we do it well!
Some time ago I bought the book, "Macaroni" Ross Guarracino, a book well done, full of bells recipes, typical dishes.
I tried the pasta and potatoes to Naples and found that (for eclusione of bacon) is practically equal to that which my mother always prepared.
We carry the recipe book, do it's delicious and, please, take advantage of the mixed pasta (I do with the leftovers of the various packages of pasta)!
Neapolitan Pasta and potatoes
ingredients for 4 people
320 gr pasta mixed
600 gr potatoes 100 gr tomatoes
Matiri
70 g bacon
a parmesan crust
1 onion (scallion I)
1 celery stalk 1 carrot 1 dl
extra virgin olive oil salt and pepper to taste
scraped with a knife the rind, make it into small pieces and let it soak in warm water.
Chop onion, carrot, celery and bacon, and leave everything in a fry pan with oil. Add the tomatoes, cut into pieces and let dry lemntamente.Intanto dice the potatoes and add to the mixture. Season with salt and pepper and sauté for a few minutes. Cover with enough water to cook the potatoes and bring to a boil. Cook al dente pasta mixture, drain e versatela nel tegame con le patate. Unite le croste di parmigiano e completare la cottura lasciando asciugare completamente la minestra che dovrà risultare piuttosto cremosa. Decorate con foglioline di sedano e servite ben caldo.
A volte, prima di impiattare, aggiungo provola affumicata o scamorza fatta a cubetti. Sublime!!!
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