Neapolitan-style pasta and potatoes


  • Mixed Pasta ¾ lb
  • Potatoes 1 ⅔ lb
  • Celery ⅓ lb
  • Carrots ⅓ lb
  • White onions 1
  • Lard 4 ½ oz
  • Tomato paste 1 ½ tbsp
  • Rosemary 1 sprig
  • Parmigiano Reggiano DOP cheese 1 - rind
  • Extra virgin olive oil to taste
  • Fine salt to taste
  • Black pepper to taste

To prepare the Neapolitan-style pasta and potatoes, start by peeling the celery, carrot and onion, before chopping them finely. Next, peel the potatoes and roughly chop them into small pieces of around an inch. Finally, slice and then chop the lard. 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  Then add the chopped onion, carrots, and celery. After a few minutes, add the potatoes  and allow the flavor to develop for a few minutes, stirring occasionally to keep everything from burning. Add the rosemary  and the cheese rind (you can wash it first and scrape off the outer part), then add the tomato paste  and stir. Pour in 2 cups of hot water  and season with pepper  and salt. Finally, cover with the lid and cook over low heat for 30 minutes, adding a little more water if needed. Once the potatoes have softened, mash some of them with the back of a wooden spoon, then pour in the mixed pasta. mmediately add another  2 cup of hot water  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  and serve your Neapolitan-style pasta and potatoes topped with a drizzle of oil.

ENJOY YOUR MEAL

 


 

Popular posts from this blog

Sheet Pan Egg White Breakfast Sandwiches

Image
  Add (32-oz.) container 100% egg whites 2 clove(s) garlic, minced ½ tsp. baking powder ¼ tsp. coarsely ground black pepper ½ medium yellow onion, sliced 1 c. fresh tomato basil bruschetta topping, drained 1 c. tightly packed fresh basil , cut into thin strips Add lightly packed arugula Add hickory smoked uncured turkey bacon, halved crosswise and cooked 1 large tomato, cut into 8 slices ½ medium avocado, seeded, peeled and thinly sliced 2 (8.8-oz.) pkgs. gluten & grain free English muffins, thawed, split and toasted   Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Whisk together egg whites, garlic, baking powder, and pepper in a large bowl until frothy. Pour into prepared pan. Top with bruschetta topping, onion, and basil strips. Bake for 18 to 20 minutes or until are set in center. Cut into 8 rectangles. To serve, layer arugula, egg rectangles, turkey bacon, tomato, and avocado on English muffin bottoms. Place rem
Read more

Patty Melt (US)

Image
Patty melt is an American sandwich consisting of Swiss cheese and an onion-topped hamburger patty between slices of grilled rye bread. The flavorful sandwich was invented in California in the late 1940s by Tiny Naylor, the owner of   Biff's   and   Tiny Naylor   restaurants. It is believed that the dish served as an inspiration for the famous  tuna melt , using tuna as a substitute for the hamburger patty. Most often, patty melt is served with French fries, lettuce, pickles, tomatoes, and a  Thousand Island  dressing on the side.  ENJOY YOUR MEAL
Read more

Mimoza Salad ( RUSSIA)

Image
Mimoza is a traditional Russian salad. It's prepared by layering different ingredients, and each one is separated by a light layer of mayonnaise. The ingredients include canned and mashed fish such as tuna, mackerel, salmon, or trout, boiled egg whites and yolks, onions, crumbled cheese, and sometimes boiled potatoes and carrots. Almost all of the ingredients used in the salad are finely grated. The boiled egg yolks are usually the final layer, hence the name of the salad, because it looks similar to the spring flowers. The salad is often garnished with chopped dill before serving. ENJOY YOUR MEAL
Read more