Le ricette di nonna Adele
Pasta with potatoes and provola

Pasta and first courses

Pasta with potatoes and provola

Melted provola stretches between the pasta and potato pieces, bringing the creamy sauce together. A grinding of pepper finishes this hearty dish, best brought straight to the table.

From Nonna Adele’s kitchen

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Temperatures: Cook in a saucepan

LET’S GET COOKING

Method

  1. Finely chop the carrot, onion and celery. Soften in the oil for about 7–8 minutes. Peel the potatoes and cut into cubes of about 2 cm.

  2. Add the potatoes to the softened vegetables and cook for 4–5 minutes, then add the tomato concentrate and initial quantity of water. Cover and simmer gently for about 20 minutes, stirring.

  3. Add the pasta and cook, stirring and adding hot water little by little as needed. The potatoes should be tender.

  4. Turn off the heat. Add the rosemary, grated provola and grated cheeses, stir together and leave covered for 2–3 minutes. Remove the sprig and serve with pepper.

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