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Italian · Soup
Pasta e Patate
A Neapolitan comfort bowl where potatoes melt into a thick, savory broth around small pasta. A Parmesan rind in the pot gives it depth, and cubes of provola turn stringy at the end.
- YieldServes 4
- Hands-on25 min
- Total1 h 19 min
- Difficulty
Ingredients
- 60 glard, diced
- 2 tbspextra-virgin olive oil
- ½white onion, finely diced
- 1carrot, large, peeled and finely diced
- 1 stalkcelery, finely diced
- 150 gcherry tomatoes, diced
- 600 gpotatoes, peeled and diced
- 480 mlvegetable stock
- 2 piecesParmesan rind
- 360 mlwater
- 170 gshort pasta
- to tastefine sea salt
To serve
- 140 gprovola cheese, cut into small cubesoptional
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