Pasta E Patate Food

PASTA E PATATE: PASTA AND POTATO SOUP

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
• Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

ONE-POT POTATO PASTA (PASTA E PATATE)

Steps:

• Cut onion, carrot and celery into small pieces.
• Peel and cut the potatoes into 3/4-inch chunks.
• Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.
• Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.
• Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.
• Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.
• When the pasta is nearly done, taste and adjust the seasoning. Make sure you're happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.
• Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.
• Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!

GATEAU DI PATATE

Steps:

• Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
• Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
• In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
• Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.

PASTA AND POTATOES (PASTA E PATATE)

Steps:

• Chop the bacon, carrot, celery, onion, and parsley together.
• Pour the oil into a large pan, add the chopped mixture and cook over medium low heat until the vegetables are tender and golden.
• Stir in the tomato paste and season with salt and pepper.
• Add the potatoes and water, bring to a simmer, and cook until the potatoes are very tender, about 30 minutes.
• Mash some of the potatoes with the back of a spoon.
• Add the pasta and boiling water.
• Cook, stirring often, until the pasta is tender.
• The mixture should remain quite thick, but add more water if it seems too thick.
• Stir in the cheese and serve.

PASTA E PATATE

Steps:

• Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
• To make the 'soffritto', add vegetables, salt, black pepper and chili pepper. Saute until the onion becomes soft, then add potatoes. Stir to prevent the potatoes from sticking to the pan.
• Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
• Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.