Quick and easy pasta and potatoes au gratin recipe
Grilled pasta and potatoes, or simply pasta and potatoes with provolone, it depends on whether you prefer to bake the pasta before serving it. This dish can also be made a few hours before and baked if necessary. The final gratin is a Neapolitan variant, obviously with the addition of the much loved provola !!!
Ingredients for 2 people
- 2 medium-large potatoes
- 160 gr. of mixed pasta (or cubes or maltagliati)
- diced bacon
- onion (or shallot)
- oil, salt and pepper
Preparation: 5min Cooking: 30 min Execution:medium difficulty
How to make Pasta and potatoes au gratin
In a fairly large pot, put 3 tablespoons of oil, the diced bacon and after a few seconds add the thinly sliced onion (or shallot).
When the onion has browned, add the potatoes cut into cubes of about one centimeter. Leave to flavor in the oil over medium heat,
and after a minute add 2 glasses of water and salt (do not overdo it as the other ingredients are already very salty), cover the pot with the lid, lower the heat and let it cook for half an hour. You can mash a little of the potatoes to give more flavor to the cooking water.
When the potatoes have an almost creamy consistency, add the pasta (add more water if necessary, the water should just cover the level of the pasta) cover and cook over low heat, according to the cooking time written on the pasta package minus a minute (since cooking will be completed in the oven). The pasta should be quite dry, if you see that there is still a lot of water almost at the end of cooking then remove the lid to let the water evaporate and turn often to prevent it from sticking; put the provola cut into cubes and turn for a few moments.
At this point the pasta can already be served. But if you want an extra touch and you like gratin dishes then take a baking dish or a container that can be baked (the earthenware bowl is also fine, recommended in winter since it retains a lot of heat!) and potatoes, then the slices of provola ...
… And the other layer of pasta and potatoes. Complete with a sprinkling of Parmesan on the outer surface.
Finish cooking in the oven (or small oven) with the grill option until the surface is au gratin. Leave to cool for a few minutes, serve and … ENJOY YOUR MEAL!
WINE TO MATCH: Aglianico del Taburno Rosso.
For most of the wine pairings on this blog I have consulted the site: http://www.bodegasdevino.org/
Enjoy your meal!