Soups and Stews
Pasta with Potatoes and Provolone
Owing to the fact that the islands off the coast of Lazio and Campania were once ruled from Naples, this Neapolitan dish has become a classic on the islands. On home tables, it’s as common—if not more so—than spaghetti alle vongole (spaghetti with clams). Think about it: vongole are perishable, while potatoes and cheese can be stored for months or longer and are a much more affordable alternative to fresh seafood to nourish a family working the land. Due to its hearty and warming nature, however, pasta con patate e provola is decidedly a winter dish, so if you’re visiting the islands in the peak of the tourist season, you won’t find it easily. It’s one of the many joys of an out-of-season visit; I love inviting myself to friends’ homes in Procida for the weekend to enjoy the foods they have cellared for their long but relatively mild winters. Make this recipe with a sharp provolone that melts nicely, and if you can track down a smoked version, you’ll love the warmth it adds to the dish.
Serve with Salsiccia e Friarielli on a cold winter night.
Heat the olive oil (¼ cup) in a large pan over medium-low heat.
When the oil begins to shimmer, add the onion (½ medium), season with salt, and cook until softened and translucent, about 15 minutes.
To make this warming dish even heartier, add 2 oz diced pancetta, guanciale, or bacon to the pan with the onions.
Add the potatoes (1 lb) and water (5 cups), season with salt, and cook until fork-tender, 30 minutes.
Add the ditalini (1 lb) to the pot with the potatoes and cook until al dente, adding more water as needed to finish cooking the pasta.
Stir in the provolone (8 oz). Season with pepper (to taste) and stir in ¼ cup of the Parmigiano-Reggiano. (½ cup)
Plate and serve with the remaining Parmigiano-Reggiano dusted over the top.
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