Neapolitan-style pasta and potatoes
- Lactose Free
- Energy Kcal 844
- Carbohydrates g 98.4
- of which sugars g 8
- Protein g 14.7
- Fats g 43.6
- of which saturated fat g 13.24
- Fiber g 6.5
- Cholesterol mg 35
- Sodium mg 406
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 4 people
- Cost: Low
- Note EDITOR’S NOTE: The rosemary is optional, as is the provola. There are, in fact, a number of variations of this recipe. Give ours a try!
If you’re not yet familiar with Neapolitan-style pasta and potatoes, you’re about to experience a whole new world! That’s no exaggeration, either, because this dish, a delicious variation on the classic pasta and potatoes, even took us by surprise at first, not only with the way that it’s made and cooked but also with its wonderful flavor. What we have here is a dish of humble origins, although we’ve seen increasingly “gourmet” versions, such as potatoes and mussels, emerging more recently. Pasta and potatoes came about as a result of the need for hearty and comforting one-pot dishes that first and foremost contained lots of carbohydrates, courtesy of the two main ingredients. The vegetables are fried in pork fat to make for a richer sauce, while tomato paste, which can be replaced with fresh tomatoes during the summer months, is added for color. Then, of course, there’s the key ingredient of Neapolitan-style pasta and potatoes: the cheese rind! Many people simply discard it, but they really don’t know what they’re missing by not adding it to their recipes, such as, for example, to pasta and beans. The rind actually softens in the pan, releasing some of the cheese still attached to it and giving the dish a delicious creaminess, while the outer part, carefully cleaned and grated, is great for chewing on: Our tip, if you want to avoid any diplomatic clashes at the table, would be to cut it into as many pieces as there are diners so that everyone gets their share. Keen to find out how to make this wonderful Neapolitan-style pasta and potatoes yourself? Read on for our version of the dish, and once you’ve tried the end result, why not check out other traditional recipes such as soffritto napoletano (Neapolitan pork tripe stew) and genovese (white beef ragù with onions).
- Ingredients for 4 servings
- Mixed Pasta ¾ lb (320 g)
- Potatoes 1 ⅔ lb (750 g)
- Celery ⅓ lb (150 g)
- Carrots ⅓ lb (150 g)
- White onions 1
- Lard 4 ½ oz (130 g)
- Tomato paste 1 ½ tbsp (20 g)
- Rosemary 1 sprig
- Parmigiano Reggiano DOP cheese 1 - rind
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Neapolitan-style pasta and potatoes
To prepare the Neapolitan-style pasta and potatoes, start by peeling the celery, carrot and onion, before chopping them finely (1-2-3).
Next, peel the potatoes and roughly chop them into small pieces of around an inch (2 cm) 4. Finally, slice and then chop the lard 5. At this point you’ll have everything you need. Now turn your attention to the stove. Pour a glug of oil into a pan, add the lard and warm over low heat for a few minutes 6.
Then add the chopped onion 7, carrots, and celery 8. After a few minutes, add the potatoes 9
and allow the flavor to develop for a few minutes, stirring occasionally to keep everything from burning 10. Add the rosemary 11 and the cheese rind (you can wash it first and scrape off the outer part) 12,
then add the tomato paste 13 and stir. Pour in 2? cups (600 g) of hot water 14 and season with pepper 15.
and salt 16. Finally, cover with the lid and cook over low heat for 30 minutes, adding a little more water if needed 17. Once the potatoes have softened, mash some of them with the back of a wooden spoon 18, then pour in the mixed pasta.
Immediately add another cup (250 g) of hot water 19 and bring everything to a boil. Leave the pasta to cook, stirring occasionally and adding more water if necessary. Make sure it has the right amount of salt. Remember that the mixture should be creamy and almost dry once it is cooked, though. Finally, remove the sprigs of rosemary 20 and serve your Neapolitan-style pasta and potatoes topped with a drizzle of oil 21.
You can store your pasta and potatoes for up to 2 days in the refrigerator. Not suitable for freezing.
One of the richest and most delicious versions of Neapolitan-style pasta and potatoes involves adding what is known in Campania as smoked provola or mozzarella. Simply cut this cheese into cubes and let it melt over the cooked dish, mixing well until it becomes stringy and creamy. Another variation, if you have any leftover pasta, or simply if you feel like experimenting with a new version, involves baking the pasta and sprinkling the surface with a few breadcrumbs to create a new and irresistible treat for the taste buds!