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Pasta and Potatoes with Provolone del Monaco

Pasta and Potatoes with Provolone del Monaco
PREP TIME
15 min
COOK TIME
15 min
YIELDS
2 - 4 servings

This is considered a “peasant” dish in Italy, which is why broken pieces of leftover pasta are used. You can use any mix of small pasta shapes to make this dish.

Recipe courtesy of Chef Paolo de Gregorio.

Note: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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Ingredients

Salt
200
g broken up pieces of various pasta shapes
60
g extra virgin olive oil
1
stalk celery, coarsely chopped
1
onion, coarsely chopped
2
potatoes, boiled, peeled and coarsely chopped
120
g provolone del Monaco, aged 6 months
1
sprig rosemary
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Directions

Step 1

In a pot of salted boiling water, cook the pasta for 5 minutes.

Step 2

In a medium saucepan, heat the oil, then add the celery and onions and saute until the onions are translucent. Add the potatoes and enough water to just cover, about 1 cup. Add the pasta and cook until the mixture is thick, about 15 minutes. Taste and adjust the seasoning.

Step 3

Cut four thin slices from the provolone and grate the rest. Add the grated provolone to the potatoes and pasta and mix well. Plate the pasta and potatoes in two bowls and garnish with each with two provolone slices and a small piece of rosemary.

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