Pasta and Potatoes with Provola “Azzeccata” - - CookingFood - World Latest Movie, Series, Videos and Trailers

Pasta and Potatoes with Provola “Azzeccata” -

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Published on Feb 9, 2021

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PASTA AND POTATOES WITH SMOKED PROVOLA - EASY TUTORIAL #recipe #easy from #Cookinfood Neapolitan recipe with smoked provola - here's how to make the Cookingfood version: INGREDIENTS FOR 4 PEOPLE Sautéed celery, carrots and onion 2/3 Large Potatoes 200g Agerola Provola 150g Bacon 20/50 Tomato Concentrate 320g Mixed Pasta Salt, Pepper, Oil Chili Pepper Parmigiano Reggiano --------------------------------------------------------------------- In Naples in the 17th century, few products could be found as cheaply and in large quantities as pasta and potatoes. Throughout Campania, pasta production had been a consolidated activity for centuries and the shops were full of pasta sold in different formats. Potatoes, on the other hand, arrived in Italy only in 1500, imported together with tomatoes after the discovery of America. It was thus discovered that the potatoes and tubers imported from the new continent were perfectly suited to the climate of the South and they began to be grown in large quantities. Potatoes and pasta were therefore easily available and cheap foods, in short, they were the perfect ingredients to create a recipe that would become very popular among the working-class families of Naples. Pasta and potatoes with the combination of its two carbohydrates was in fact a substantial and energetic dish, perfect for nourishing and satiating after a day's work. Its preparation is simple, with a base of soffritto (always present in Neapolitan cuisine) in which the pasta and potatoes are cooked slowly in a little water, to blend perfectly and have a soft and creamy consistency of the dish. Before finishing cooking, provola cheese is added, to create a stringy heart that combines with the ingredients giving an extra boost to the dish. The first evidence of pasta, potatoes and provola is found in the book "Cuoco Galante" by Vincenzo Corrado, who in 1773 left us the first recipe for the much-loved dish. From there, this recipe spread throughout Campania, making families fall in love with its goodness. Fun facts about pasta, potatoes and provola The pasta used to prepare this dish is, as Neapolitan tradition dictates, mixed pasta. Mixed pasta is a mix of different pasta shapes that in Naples is called “munnezzaglia”, or pantry leftovers that would otherwise have been wasted. The perfect pasta and potatoes must be “azzeccata”. This term is used to describe the consistency of the dish, which must not be soupy at all but dense and well-mixed. Guessing the right consistency for a plate of pasta and potatoes is no small matter in Naples. In fact, many historic trattorias still do the “upside-down plate” test when serving the dish, where the waiters at the table turn the plate upside down and, if it is cooked correctly and has the right consistency, it will not fall.

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