Paste e patete
MainsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Paste e patete
| 0.5 | Onion | |
| 1 | stem | Leaf celery |
| 1 | clove | Crushed garlic |
| 1 | Medium-sized carrot | |
| 1 | dl | Olive oil |
| 1 | Cayenne pepper | |
| 10 | dl | Water |
| 160 | g | Pasta |
| 2 | dl | White wine |
| 4 | Cherry tomatoes | |
| 50 | g | Bacon cubes |
| 5-6 | Fresh leaves Basil | |
| 600 | g | Raw potatoes in small cubes |
Instructions for Paste e patete
To prepare the Paste e patete recipe, please follow these instructions:
Season garlic, peperoncino and bacon in the oil. When golden, add finely chopped onion, celery and carrot. When the loaf has got color, pour the little potato and basil and pour for about 15 minutes. Then pour white wine and about 1 liter of boiling water in the dish. The tomatoes are added. After 5 minutes pour the pasta in and boil for about 10 minutes until it is al dente. Serve the dish with a sprout of virgin olive oil and possibly. Slightly grated parmesan or pecorino.
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