Pasta, Potatoes, and Provola – Naples on a Plate
Pasta with potatoes and provola is a dish that tells the story of Southern Italy’s rural tradition, specifically that of Naples. A dish that has stood the test of time, it has now become one of the cornerstones of Neapolitan cuisine. Simple ingredients, a distinct flavor, and numerous variations make it a dish suitable for various occasions.
The History of Pasta, Potatoes, and Provola
The history of pasta, potatoes, and provola dates back to the 18th century. In particular, in 1773, Vincenzo Corrado mentioned a version of this dish in his book Il Cuoco Galante, which originally included pasta, potatoes, and a sautéed base, finished with Parmesan cheese. Over time, the recipe evolved, enriched by the addition of ingredients such as provola cheese, making it even more delicious and representative of Neapolitan cuisine.
Pasta, Potatoes, and Provola – The Classic Recipe
The recipe for pasta, potatoes, and provola begins with preparing a sauté of onion, celery, and carrots, seasoned with black pepper, rosemary, and tomato paste. Then, potatoes are added with a little trick: once fully cooked, part of them should be mashed with a spoon to create a creamy texture. The mixture is then left to cook until the water is completely absorbed, achieving the perfect thick consistency, known in Neapolitan dialect as “azzeccata.”
Next, diced provola cheese and a bit of Parmesan rind are added. To ensure the right level of creaminess, you can perform the “cheese stretch” test—if the provola melts and stretches, the dish is ready. The pasta used must be a mix of different shapes and sizes. Once cooked, it is combined with the potato mixture and served hot.
