Neapolitan Pasta with Potatoes and Lard

Pasta e Patate alla Napoletana (Neapolitan Pasta and Potatoes)
Category: Primi Piatti (First Courses)
Servings: 4

Ingredients:

Instructions:

1. Preparation of Vegetables:
   Begin by preparing the vegetables. Start by peeling the potatoes and cutting them into irregular 2 cm chunks. Next, peel the onion and chop it finely. Trim and chop the celery and carrots into small pieces as well.

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2. Lard Preparation:
   Cut the lard into thin slices and then finely chop it into small pieces.

3. Cooking the Base:
   Heat a large saucepan over low heat and drizzle a generous amount of extra virgin olive oil. Add the chopped lard to the pan and allow it to melt slowly, infusing the oil with flavor.

4. Sautéing the Vegetables:
   Once the lard has begun to melt, add the finely chopped onion, celery, and carrot to the pan. Sauté the mixture for a few minutes until the vegetables soften and become aromatic.

5. Adding the Potatoes:
   Next, add the chopped potatoes to the pan. Stir the mixture occasionally, allowing the potatoes to absorb the flavors from the vegetables and the lard. Keep the heat low to prevent the mixture from sticking to the bottom of the pan.

6. Seasoning and Simmering:
   Add the sprig of rosemary and the tomato paste to the mixture, stirring well to ensure that everything is evenly coated. Season with salt and black pepper to taste. Cover the pan with a lid and let the mixture simmer over low heat for about 30 minutes, stirring occasionally. If needed, add a little more water to maintain moisture.

7. Mashing the Potatoes:
   After 30 minutes, the potatoes should be soft and beginning to break down. Use a wooden spoon to mash some of the potatoes in the pan, creating a creamy, rustic texture.

8. Adding Water and Simmering:
   Add 250g of hot water to the pan to loosen the mixture, then stir well. Allow it to cook for a few more minutes, ensuring that everything is well combined.

9. Cooking the Pasta:
   In a separate pot, bring salted water to a boil and cook the mixed pasta until al dente. Drain the pasta, reserving a little pasta water.

10. Combining Pasta and Sauce:
    Add the cooked pasta to the pan with the potato mixture. Stir the pasta into the sauce, allowing it to absorb the flavors of the rich, savory base. If necessary, add a little more pasta water to help the sauce coat the pasta evenly.

11. Final Touches:
    Once the pasta is well coated with the potato mixture, remove the pan from the heat. Grate a generous handful of Parmigiano Reggiano DOP over the top of the dish, stirring it through for a creamy finish.

12. Serve:
    Serve the Pasta e Patate alla Napoletana hot, garnished with a little more freshly grated Parmesan and a sprinkle of black pepper if desired. This comforting Neapolitan dish is perfect for cozy dinners and showcases the delicious simplicity of southern Italian cuisine.

Nutritional Information (Approximate per Serving):

Tips & Variations:

• Add a bit of garlic: If you enjoy garlic, feel free to add a couple of minced garlic cloves when sautéing the vegetables for an extra layer of flavor.
• Vegetarian Version: For a vegetarian twist, you can replace the lard with olive oil or a plant-based butter for a slightly lighter version of the dish.
• Make it Spicy: If you like a bit of heat, add a pinch of red pepper flakes to the mix when sautéing the vegetables.
• Use Different Pasta: If you can’t find mixed pasta (pasta mista), feel free to use small pasta shapes like ditalini or elbow macaroni for a similar texture.

This hearty, satisfying dish is a perfect representation of Neapolitan comfort food. The creamy, flavorful potatoes combined with pasta and a touch of rosemary create a simple yet delicious meal that’s perfect for family dinners or casual gatherings. Enjoy the traditional flavors of Naples right in your own home!