Of which 7.8 g sugars and 10.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights One-pot cooking · Azzeccosa texture · Cheese added off the heat
Allergens gluten, milk, celery
Pasta e patate
Pasta with potato and provola, Neapolitan style
A dense, 'azzeccosa' (sticky) one-pot Neapolitan dish in which mixed pasta cooks right in with potato, soffritto and tomato. The starch from both creates the creaminess; smoked provola, Parmigiano and Pecorino go in off the heat. The recipe is vegetarian and leaves out the pancetta so the potato and cheese come through.
Ingredients
- 320 g (11½ oz) dried pasta mista (mixed short pasta)
- 600 g (1¼ lb) raw potato, peeled
- 180 g (6½ oz) smoked provola
- 30 g (1 oz) Parmigiano Reggiano
- 20 g (¾ oz) pecorino
- 90 g (3¼ oz) onion
- 80 g (2¾ oz) carrot
- 60 g (2 oz) celery
- 20 g (¾ oz) tomato paste
- 30 g (1 oz) extra-virgin olive oil
- 2 g fresh rosemary
- ½ g black pepper
- 4 g salt
- hot water for cooking the potato and pasta, as needed
Method
- Cut the onion, carrot and celery into 3–4 mm dice. Cut the potato evenly; about 100 g of it will be mashed later to give the dish body.
- Heat 20 g of the olive oil and let the soffritto soften for 8 minutes over medium-low heat, without letting it darken.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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