Pasta e patate a modo nostro by @maritoemoglie_incucina

1h

4 servings

🍝

300 g

Short pasta

🥕

1

Carrot

🌿

1

Celery stalk

🧅

1

Onion

🍅

2.5

Cherry tomatoes

🥔

600 g

New potatoes

🫒

15 ml

Olive oil

🧂

5 g

Salt

🧀

450 g

Provola cheese

🍲

1

Vegetable bouillon cube

🧀

15 g

Parmigiano reggiano

  1. Dice
    • carrot
    • onion
    • celery stalk

    Dice the carrot, onion, and celery.

  2. Cut
    • new potatoes

    Cut the new potatoes into cubes.

  3. Heat
    • olive oil
    • carrot
    • onion

    Heat the olive oil in a pot until it sizzles, then add the diced vegetables.

  4. Add
    • cherry tomatoes
    • new potatoes

    Add the cherry tomatoes and potatoes to the pot.

  5. Pour
    • water
    • salt
    • vegetable bouillon cube

    Pour in enough water to cover the ingredients, add salt and the vegetable bouillon cube.

  6. Cook
    • new potatoes

    Cook until the potatoes are soft. Optionally, mash some potatoes to create a creamy texture.

  7. Add
    • short pasta

    Add the pasta and cook until done.

  8. Stir
    • Parmigiano Reggiano
    • provola cheese

    Stir in the Parmigiano Reggiano and diced provola cheese. Cover the pot to let the cheese melt.

Pasta e patate a modo nostro by @maritoemoglie_incucina

1h

4 servings

🍝

300 g

Short pasta

🥕

1

Carrot

🌿

1

Celery stalk

🧅

1

Onion

🍅

2.5

Cherry tomatoes

🥔

600 g

New potatoes

🫒

15 ml

Olive oil

🧂

5 g

Salt

🧀

450 g

Provola cheese

🍲

1

Vegetable bouillon cube

🧀

15 g

Parmigiano reggiano

Preparation Steps

  1. Step 1/8

    Dice the carrot, onion, and celery.

    🥕carrot
    🧅onion
    🌿celery stalk
    🔪knife
    🪵cutting board

  2. Step 2/8

    Cut the new potatoes into cubes.

    🥔new potatoes
    🔪knife
    🪵cutting board

  3. Step 3/8

    Heat the olive oil in a pot until it sizzles, then add the diced vegetables.

    🫒olive oil
    🥕carrot
    🧅onion
    🌿celery stalk
    🍲pot
    🥄spoon

  4. Step 4/8

    Add the cherry tomatoes and potatoes to the pot.

    🍅cherry tomatoes
    🥔new potatoes
    🍲pot
    🥄spoon

  5. Step 5/8

    Pour in enough water to cover the ingredients, add salt and the vegetable bouillon cube.

    💧water
    🧂salt
    🍲vegetable bouillon cube
    🍲pot
    🥄spoon

  6. Step 6/8

    Cook until the potatoes are soft. Optionally, mash some potatoes to create a creamy texture.

    🥔new potatoes
    🍲pot
    🥄spoon

  7. Step 7/8

    Add the pasta and cook until done.

    🍝short pasta
    🍲pot
    🥄spoon

  8. Step 8/8

    Stir in the Parmigiano Reggiano and diced provola cheese. Cover the pot to let the cheese melt.

    🧀Parmigiano Reggiano
    🧀provola cheese
    🍲pot
    🥄spoon

Composition

Ingredients

Types

Pasta, Vegetables, Condiments, Dairy

Ingredients

short pasta, carrot, celery stalk, onion, cherry tomatoes, new potatoes, olive oil, salt, provola cheese, vegetable bouillon cube, Parmigiano Reggiano

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

Protein: 20g, Carbohydrates: 60g, Sugar: 5g, Fat: 15g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 150mg, Sodium: 600mg, Potassium: 800mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg, Vitamin D: 15g

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, pot, spoon

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)