Pasta E Patate

Thu, 18 April 2024

INGREDIENTS

· 320 gr Pasta

· 150 gr Diced Celery

· 1 Small Onion, diced

· 750 gr Rooster potato, diced

· 150 gr Carrot, diced

· 130 Gr Lardo, diced (you can use the fat from the Guanciale)

· 20 gr Tomato Paste

· Grana Padano heel ( the hard crust from the Cheese), cut in cubes

· Rosemary

· Salt

· Oil

· Black Pepper

 

METHOD

1. Start by dicing all vegetables to the same size, about 1cm dice and the lardo. Cut the potato a bit bigger, 2cm.

 

2. In a pan, add some oil, over medium heat, add the lard and the vegetables. Cook for about 4-5 minutes, then add the rosemary, potatoes, add the Grana Padano crust. Add 600 ml of warm water, salt and black pepper and add the tomato paste; cook gently for about 25 minutes. If you have a lid, put it on the pot.

 

3. At this point the potatoes should be soft, with the back of the spoon, crush half of them.

 

4. Add the pasta, add 350 ml of warm water and keep cooking it until the pasta is ready..12-14 minutes.

 

5. You might have to add some more water to it if needed.