Today I propose you a pasta that is believed to be a risotto ...
Indeed a risotto that believes itself to be a pasta ...
In short, a special pasta that is prepared as if it were a risotto: we will flavor it with potatoes and we will obtain a very creamy and satiating first course! You won't be able to do without it anymore!
Video of the Recipe
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Identity Card of the Recipe
- 160 KCal Calories per serving
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Ingrediants
Pasta and potatoes
- 300 g of pasta
- 200 g of potatoes
- 100 g of carrots
- 1 bunch of sage
- Q.b. of salt
- Q.b. of pepper
- 1 sprig of parsley
- Q.b. of water
- 2-3 tablespoons of extra virgin olive oil
Materials Needed
- Cooking pan
- Casserole
- Chopping board
- Knife
- Vegetable peeler
Preparation
- Peel the potatoes and carrot and cut the vegetables into very small cubes.
- Transfer the potatoes and carrots to a large pan with low sides: add a drizzle of oil, season with salt and pepper, and add a ladle of water to facilitate cooking. Cover with the lid and cook for about 15 minutes, or until the potatoes are soft.
- Meanwhile, fill a saucepan with plenty of water and bring to the boil, adding a little salt.
- When the potatoes are ready, pour the raw pasta directly into the sauce.
- Moisturize the pasta slowly as if it were a risotto: with a ladle, gradually add the boiling water to the pasta, being careful not to let the pasta lose the boil when you open the lid.
- Continue cooking by slowly adding water: halfway through cooking, add a few sage leaves.
Pay attention to cooking
The cooking times of the "risotto" pasta are slightly longer than those shown on the package because the pasta is hydrated much more slowly. Normally, to cook the pasta with this procedure, it takes about 18-20 minutes.
- When the pasta is almost ready, remove the lid from the pan and raise the heat to dry the sauce.
- At this point, turn off the heat, add a drizzle of raw extra virgin olive oil, parsley and serve immediately.
Alice's comment - PersonalCooker
Pasta with potatoes is a poor dish, ideal for cold winter days. The original recipe is from Naples, but this is clearly my variation that you can customize as you like.
Nutritional values and Health Comment on the recipe
Pasta e Patate is a not too high calorie recipe that belongs to the whole of the first courses.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value. Cholesterol is absent and fibers are very relevant. Contains gluten; it is instead free. lactose and histamine.
Potatoes alla Pizzaiola are suitable for most diets. In excess they are contraindicated for overweight, type 2 diabetes mellitus and hypertriglyceridemia. Also relevant in lactose and histamine intolerance, they are to be avoided in celiac disease. The quantity of dietary fiber should not increase intestinal peristalsis too much. vegetarian and vegan philosophies; it is accepted by any religion.
The average portion of COOKED Pasta and Potatoes is about 180 g (290 kcal).
