Pasta e Patate Napoletana

GialloZafferano’s selected Neapolitan pasta e patate cooks mixed pasta directly with potatoes, onion and pieces of Parmigiano-Reggiano rind. The potatoes soften and break down as the pasta releases starch, creating a thick, creamy dish.

White onion is chopped, the cheese rind is cut into small pieces and peeled potatoes become small cubes. In the selected version, thin strips of lardo brown gently in a little olive oil before the onion softens in the released fat.

The cheese rind and potatoes join the onion, followed by tomato concentrate and water. Covered cooking softens the potatoes and the rind before the pasta enters the same pot.

Stirring helps the pasta release starch while the potatoes begin to break apart. A little more water is added only if the mixture needs it, keeping the finished pasta moist and cohesive.

The complete pasta and potatoes are served hot. Chopped celery is an optional fresh addition with the onion; a separate richer version finishes with smoked mozzarella, while the source also permits leaving out the lardo or tomato.