Vegetable cous cous with fish balls
first courses from Italy - Campania
Pasta potatoes and provola Neapolitan
Pasta potatoes and provola Neapolitan
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The flavor can shine the eyes of the true Neapolitan, a taste that rekindles memories of the capital of Campania, the potato dough and provolone is one of the largest of regional cuisine masterpieces and especially a dish very easy and affordable for everyone.
preparation
step 1
Prepare all the ingredients. Brown the onion and carrot and celery finely chopped of d 'olive oil for about 2 minutes.
step 2
Add the diced potatoes made not too large, after being shot in the pan a few seconds to drop the diced bacon and wait for baking. Be careful not to attack the potatoes on the bottom!
step 3
Halfway through the cooking of the potatoes also add the chopped tomatoes and proceed with the addition of salt, pepper and basil. At this point you can pour two ladles of 'cooking water to soften the potatoes.
step 4
After cooking, pour the pasta, please! in the pan with the sauce and continue with the addition of cheese and provolone or smoked cheese.
step 5
When the cheese has melted and well mixed with the potatoes you will continue to serve the guests.
step 6
Wishing you a Happy Meal!