Minestra di pasta e patate

Ingredients

• 700 kg white potatoes
• 4 tomatoes
• One thick slice ham (around 60 g)
• 80 g smoked provola
• 200 g pasta mista di Gragnano dei Campi
• 2 Tbsp extra-virgin olive oil
• ½ onion
• 1 carrot
• 1 stalk celery
• Dry white wine
• Grated parmesan
• Salt and pepper

Instructions

Peel and chop the onion, carrots, and celery. Cut the ham into small cubes. Peel and cut the potatoes into small pieces and rinse them.
In a large casserole, lightly sauté the vegetables with the ham. Let the vegetables cook for a few minutes, then add a bit of white wine and simmer and reduce. Add the potatoes and let the flavors mix for a few minutes while stirring. Add about a liter and a half of warmed water and some salt and let everything cook together covered over medium heat for about half an hour.
When the potatoes are cooked, add the tomatoes (which you have peeled, seeded and chopped) and the pasta, and continue cooking for another 15 minutes.Before serving add pepper and a sprinkling of grated parmesan.

Note

This is a typical recipe from the Campania region. It is a poor dish that is very flavorful and has the extra benefit of needing relatively little time to cook when compared to other classic Italian soups.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 45 minutes Share: 4 persons