Pasta Crocchè by @maritoemoglie_incucina

≈ 45 min

4 servings

🥔

500 g

Potatoes

🍝

320 g

Short pasta

🥓

150 g

Cooked ham

🌿

10 g

Basil

🥖

50 g

Breadcrumbs

🥛

120 ml

Milk

🧀

200 g

Provola cheese

🫒

30 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Black pepper

  1. Peel
    • potatoes

    Peel 500 g potatoes and cut them into small, even cubes.

  2. Boil
    • potatoes
    • salt

    Boil the potato cubes in water until fork-tender, about 12–15 minutes.

  3. Blend
    • potatoes
    • whole milk
    • fresh basil

    Blend the drained potatoes with 120 ml whole milk and 10 g fresh basil until smooth.

  4. Season
    • salt

    Season the potato cream with 1 teaspoon salt and 1 g black pepper.

  5. Boil
    • salt

    Bring a large pot of salted water to a boil.

  6. Cook
    • short pasta

    Cook 320 g short pasta until al dente according to its package time.

  7. Toast
    • breadcrumbs

    Toast 50 g breadcrumbs in a dry frying pan until golden and crisp.

  8. Set
    • Breadcrumbs

    Set the toasted breadcrumbs aside and wipe out the frying pan.

  9. Heat
    • olive oil
    • cooked ham

    Heat 1 tablespoon olive oil in the frying pan and sauté 150 g cooked ham until lightly browned.

  10. Drain
    • short pasta

    Drain the cooked pasta, reserving a little cooking water.

  11. Add
    • short pasta
    • cooked ham

    Add the drained pasta to the frying pan and stir it with the browned ham.

  12. Add
    • potatoes
    • whole milk
    • fresh basil

    Add the potato cream and toss until the pasta is evenly coated.

  13. Add
    • short pasta

    Add a splash of reserved pasta water if the sauce needs loosening.

  14. Add
    • provola cheese

    Add 200 g provola cheese and stir until melted and stretchy.

  15. Drizzle
    • olive oil
    • breadcrumbs

    Drizzle with the remaining olive oil and top with the toasted breadcrumbs before serving.

Pasta Crocchè by @maritoemoglie_incucina

≈ 45 min

4 servings

🥔

500 g

Potatoes

🍝

320 g

Short pasta

🥓

150 g

Cooked ham

🌿

10 g

Basil

🥖

50 g

Breadcrumbs

🥛

120 ml

Milk

🧀

200 g

Provola cheese

🫒

30 ml

Olive oil

🧂

5 g

Salt

⚫

1 g

Black pepper

Preparation Steps

  1. Step 1/15

    Peel 500 g potatoes and cut them into small, even cubes.

    🥔potatoes
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Boil the potato cubes in water until fork-tender, about 12–15 minutes.

    🥔potatoes
    🧂salt
    🍲large pot

  3. Step 3/15

    Blend the drained potatoes with 120 ml whole milk and 10 g fresh basil until smooth.

    🥔potatoes
    🥛whole milk
    🌿fresh basil
    🧺colander
    🥛measuring jug

  4. Step 4/15

    Season the potato cream with 1 teaspoon salt and 1 g black pepper.

    🧂salt
    ⚫black pepper
    🥄wooden spoon

  5. Step 5/15

    Bring a large pot of salted water to a boil.

    🧂salt
    🍲large pot

  6. Step 6/15

    Cook 320 g short pasta until al dente according to its package time.

    🍝short pasta
    🍲large pot

  7. Step 7/15

    Toast 50 g breadcrumbs in a dry frying pan until golden and crisp.

    🥖breadcrumbs
    🍳frying pan
    🥄wooden spoon

  8. Step 8/15

    Set the toasted breadcrumbs aside and wipe out the frying pan.

    🍳frying pan

  9. Step 9/15

    Heat 1 tablespoon olive oil in the frying pan and sauté 150 g cooked ham until lightly browned.

    🫒olive oil
    🥓cooked ham
    🍳frying pan
    🥄wooden spoon

  10. Step 10/15

    Drain the cooked pasta, reserving a little cooking water.

    🍝short pasta
    🧺colander
    🥛measuring jug

  11. Step 11/15

    Add the drained pasta to the frying pan and stir it with the browned ham.

    🍝short pasta
    🥓cooked ham
    🍳frying pan
    🥄wooden spoon

  12. Step 12/15

    Add the potato cream and toss until the pasta is evenly coated.

    🥔potatoes
    🥛whole milk
    🌿fresh basil
    🍝short pasta
    🍳frying pan
    🥄wooden spoon

  13. Step 13/15

    Add a splash of reserved pasta water if the sauce needs loosening.

    🍝short pasta
    🍳frying pan
    🥄wooden spoon
    🥛measuring jug

  14. Step 14/15

    Add 200 g provola cheese and stir until melted and stretchy.

    🧀provola cheese
    🍳frying pan
    🥄wooden spoon

  15. Step 15/15

    Drizzle with the remaining olive oil and top with the toasted breadcrumbs before serving.

    🫒olive oil
    🥖breadcrumbs
    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Grains, Meat, Dairy, Oils, Seasonings

Ingredients

Potatoes, Short pasta, Cooked ham, Basil, Breadcrumbs, Milk, Provola cheese, Olive oil, Salt, Black pepper

Notes

Potatoes (to taste, peeled and diced), Short pasta (any short pasta shape, to taste), Cooked ham (to taste), Basil (to taste), Breadcrumbs (to taste, toasted in a pan until crunchy), Milk (to taste), Provola cheese (to taste), Olive oil (to taste), Salt (used to season the potato cream), Black pepper (used to season the potato cream)

Allergens

gluten, milk

Dietetics

Dietary regimen

to inform

Calories

635 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 76g, Fat: 25g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 310mg, Potassium: 690mg, Sodium: 780mg, Iron: 2.4mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 0.7µg, Vitamin A: 170µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, large pot, colander, frying pan, wooden spoon, measuring jug

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Melty, Crunchy, Tender

Flavors

Savory, Cheesy, Herbal, Salty, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Freeze in an airtight container,Breadcrumb topping may lose crispness)