Pasta and potato cocotte with melted provola cheese and a crispy puff pastry shell
Preparation
10 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Ditali rigati 180 gr
- Potatoes 200 gr
- Chopped onion 1 tablespoon
- 1 tablespoon chopped celery
- Ready puff pastry 1 roll
- 100g smoked provola
- 1 Egg
- Extra virgin olive oil to taste
- Salt to taste
Procedure
In a tall saucepan, sauté the onion and celery, add the diced potatoes, cover with water or vegetable broth, season with salt, and cook for 10 minutes. Add the pasta to the same saucepan and cook for 5 minutes, leaving it slightly soupy.
Transfer the dough to earthenware ramekins, then cut out two circles from the puff pastry, slightly larger than the ramekins. Cover the ramekins with the pastry, pressing the edges firmly. Brush the surface with beaten egg.
Bake at 180 degrees for 15 minutes.