Pasta with potatoes and provola cheese

Name: Pasta with potatoes and provola cheese
Prep time: 15 min
Cook time: 52 min
Total time: 1 h 7 min
Yield: 4
Ingredients: 40 g extra virgin olive oil; 40 g celery in medium dice; 40 g yellow onions chopped; 40 g carrots in medium dice; 1 units parmigiano reggiano rind; 1 sprig fresh rosemary whole; 300 g potatoes in small dice; 300 g water; 20 g tomato paste; 2 Liffo spoons fine salt; 270 g mixed pasta; 180 g smoked provola cheese; 25 g parmigiano reggiano grated; 2 pinches black pepper

Prep time:: 15 min
Cook time:: 52 min
Total time:: 67 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 40 g
celery 40 g in medium dice
yellow onions 40 g chopped
carrots 40 g in medium dice
parmigiano reggiano rind 1 units
fresh rosemary 1 sprig whole
potatoes 300 g in small dice
water 300 g
tomato paste 20 g
fine salt 2 Liffo spoons
mixed pasta 270 g
smoked provola cheese 180 g
parmigiano reggiano 25 g grated
black pepper 2 pinches

Allergens: gluten, milk

A Neapolitan dish born of thrift, invented to use up the odds and ends of pasta left at the bottom of the packets. The potatoes break down and bind everything, the provola melts into strands: the result sits closer to a thick soup than to a plate of pasta, and that is exactly how it should be. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 40 g of extra virgin olive oil, 40 g of celery, in medium dice, 40 g of yellow onions, chopped, 40 g of carrots, in medium dice, 1 units of parmigiano reggiano rind and 1 sprig of fresh rosemary, whole.

Nel primo contenitore mettete 40 g di olio extravergine di oliva, 40 g di sedano a dadini medi, 40 g di cipolle bionde tritate, 40 g di carote a dadini medi, 1 unità di crosta di parmigiano reggiano e 1 rametto di rosmarino fresco intero.

Container 2

In the second container put 150 g of potatoes, in small dice and 100 g of water.

Nel secondo contenitore mettete 150 g di patate a dadini piccoli e 100 g di acqua.

Container 3

In the third container put 150 g of potatoes, in small dice and 100 g of water.

Nel terzo contenitore mettete 150 g di patate a dadini piccoli e 100 g di acqua.

Container 4

In the fourth container put 100 g of water, 20 g of tomato paste and 2 Liffo spoons of fine salt.

Nel quarto contenitore mettete 100 g di acqua, 20 g di concentrato di pomodoro e 2 cucchiai Liffo di sale fino.

Container 5

In the fifth container put 140 g of mixed pasta.

Nel quinto contenitore mettete 140 g di pasta mista.

Container 6

In the sixth container put 130 g of mixed pasta.

Nel sesto contenitore mettete 130 g di pasta mista.

Container 7

In the seventh container put 180 g of smoked provola cheese, 25 g of parmigiano reggiano, grated and 2 pinches of black pepper.

Nel settimo contenitore mettete 180 g di provole affumicate, 25 g di parmigiano reggiano grattugiato e 2 pizzichi di pepe nero.

Select when the recipe should be ready

Liffo needs 52 minutes of cooking for this dish.

Tips

Ideal mixed pasta as per Neapolitan tradition. Alternatively, other soup pasta shapes such as ditalini, maltagliati, and mafalde. For a more flavorful version, lard, guanciale, or pancetta can be added in the soffritto, placing them in the same container as the vegetables. Consider about 15-20 g of cured meat per person and reduce the amount of extra virgin olive oil. Provola can be replaced with scamorza or other types of soft, melting cheese.

Plating

Season to taste with ground black pepper and a drizzle of extra virgin olive oil, uncooked.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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