Recipes Claudia

The original recipe of Pasta Mista with potatoes smoked provola of the MasterChef Antonino Cannavacciuolo (quote)

A very tasty dish, creamy, with opposing tastes and compactness, vegetarian. Very tasty and "soft" it is realized with short ingredients that make a mix of tastes, fragrances and compactness very valued and original. To realize the recipe it use the pasta mista, that is a combination of various shapes of pasta that have a different compactenss when they are cooked, the potatoes, that are cut in regolar cubes because they must cooked but they must be crunchy, making a delicious contrast with the softness of the pasta, and the smoked provola which give to the dish an agreeable and appetizing fumée taste.
Mixed pasta with potatoes and smoked provola of Maestro Chef Antonino Cannavacciuolo
Mixed pasta with potatoes and smoked provola of Maestro Chef Antonino Cannavacciuolo
#AntoninoCannavacciuolo.
 
Informations:
Difficulty: Easy
Preparation: 10 minutes 
Cook: 15 minutes 
Total Time: 25 minutes 
 
For 4 people
Ingredients:
Potatoes: 300 gr 
Pasta Mista: 200 gr 
Smoked provola: 80 gr 
Rosemary: 1 twig 
Broth: 1 l 
Parmesan: 90 gr 
Ground parsley: 1 twig
Olive Oil EVO with garlic q.b. 
Olive Oil Evo q.b. 
Salt 
Pepper 
 
Preparation
Peel the potatoes and cut in very regular cubes in way that they cooked quickly but, at the same time, they are crunchy. 
Add a touch of oil EVO in a pot and let it hot. Add a touch of oil EVO with garlic and let it sauté for a minutes and add the potatoes cubes. 
Mix and add some rosemary leaf.
At this time add the broth and make it boil. Remove the rosemary, and put in the pasta to cook, adding other broth if it is necessary. 
In the sime time, remove from the provola the external parts that are closer the smoked and slice with a knife in a approximate ground so, in this way, during the creamy, they melt quickly. 
When the pasta is cooked, turn off the fire, and put on the pepper and a touch of salt, add a touch of oil EVO and mix making thicken.
Now add the parmesan and the smoked provola, mixing continually. 
Flavor with oil EVO with garlic, the ground parsley and, mixing, another touch of oil EVO. 
After the creamy, put the pasta in the dish. Decore with a twig of rosemary, a touch of oil EVO and a touch of salt. 
 
Serve it on table in a colored dish of CeramicaVietrese and you will be happy of this magnificence of the Neapolitan Tradition rivisited by the Master Chef #AntoninoCannavacciuolo