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Pasta con patate, fiori di zucca e Provolone Valpadana D.O.P. dolce

Pasta, patate, fiori di zucca e Provolone Valpadana D.O.P. dolce

Categoria: Primero
Difficoltà: media

Ingredienti:

  • 200 g di Provolone Valpadana D.O.P. dolce
  • 320 g di pasta mista corta
  • 800 g di patate
  • 8 fiori di zucca
  • 1 costa di sedano
  • 1/2 carota
  • 4 pomodorini
  • 1 cipolla bianca media
  • Olio extravergine d’oliva, sale, pepe, basilico

Preparazione:

Portate a bollore un tegame d’acqua leggermente salata. Tritate finemente la cipolla e mettetela in un altro tegame con 4 cucchiai d’olio, il sedano mondato e tritato, la carota sbucciata e tritata e lo spicchio d’aglio sbucciato. Accendete una fiamma bassa e fate stufare abbondantemente, fino a quando la cipolla sarà diventata trasparente. Unite le patate tagliate a cubetti e cuocete ancora cinque minuti, mescolando spesso. Aggiungete i pomodorini ben lavati e tagliati a metà. Versate nel tegame un mestolo d’acqua bollente, regolate di sale e pepe e portate le patate a cottura. Versate la pasta nel tegame con le patate e cuocetela come fosse un risotto, unendo un mestolo d’acqua alla volta e mescolando spesso. Abbiate cura che l’intingolo non si asciughi troppo: quando la pasta sarà cotta ma comunque al dente, togliete il tegame dal fuoco e unite il Provolone Valpadana D.O.P. dolce tagliato a dadini e i fiori di zucca mondati e tagliati a listarelle. Mescolate e coprite il tegame con un coperchio per un paio di minuti. Scoperchiate, mescolate nuovamente, unite qualche foglia di basilico fresco e servite.

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