La mia Pasta Patate e Provola

Ingredients for 4 persons

• 280 g Mista Corta di Gragnano IGP - Pastificio Di Martino
• 250 g Potato
• 30 ml extra virgin olive oil
• 1 garlic clove
• Boiling water
• Pinch of salt
• 40 g 'Nduja di Spilinga
• 70 g Provola cheese or smoked mozzarella
• 50 g Ricotta salata
• 40 g Parmigiano reggiano (24 months)
• 2 pod Planifolia Black
• 1 piece of Sweet Peeper
• Persinette Cress to taste

Method

• Peel and dice the potatoes.
• Bring a pan of water to a boil (about 80 degrees Celsius).
• Heat extra virgin olive oil in another pan over medium-high heat.
• Crush one clove of garlic and sauté gently in the olive oil until fragrant.
• Cut open a vanilla pod and add it to the pan with olive oil and garlic.
• Add the diced potatoes and fry lightly while stirring frequently.
• Pour a ladleful of boiling water with the potatoes and let it boil gently.
• Stir frequently to prevent burning.
• Add a pinch of salt to the pan with garlic, vanilla and potato.
• Gradually add boiling water while continuing to stir.
• Mix the nduja with a little boiling water in a separate bowl and stir well.
• Cut the smoked mozzarella into cubes.
• Remove the vanilla pod and garlic from the pan, adding some more cooking liquid if necessary.
• Add the Mista Corta di Gragnano IGP - Pastificio Di Martino to the pan and cook for 9 minutes (al dente).
• Grate the salted ricotta and the 24-month-old parmigiano reggiano.
• Remove the pan from the heat and let the dish rest briefly.
• Add the grated salted ricotta and parmigiano reggiano and stir well.
• Stir in the smoked mozzarella until it begins to melt.
• Serve the pasta on plates and drizzle the n'duja over the top.
• Garnish with Persinette Cress and Sweet Peeper for a fresh finish.

Pasta, potatoes and provola is an iconic dish from Campania's culinary tradition, embodying the simplicity and richness of Neapolitan folk cuisine. The origins of this dish date back to the 19th century. This recipe combines the softness of potatoes with the texture of mixed pasta, enriched with the smoky flavor of provola, a typical spun cheese from the region. Today, this recipe is celebrated as a symbol of Campanian tradition, beloved for its authentic taste and its connection to Naples' cultural roots.

In this personal interpretation of Pasta Patate e Provola, I have omitted some elements and added three ingredients not found in the traditional recipe. 'Nduja di Spilinga, salted ricotta and Vanilla.' I provide a slightly different character and give the dish a more contemporary aromatic touch.

Cooking technique: Minestrata

Recipe: Giovanni Don Anselmo D'Apice