For Chicago restaurateur Pasquale DiDiana, his Nonna’s Pasta e Patate is a favorite family recipe. As she would explain in very broken English, “Back in the war (WWI), they had no money, so they cooked what they could get their hands on, pasta and potatoes.” As fortunes improved, the family gradually richened her recipe with “little extras” like diced prosciutto ends, Parmigiano Reggiano rinds, and smoked mozzarella. For Pasquale, the aroma of simmering potatoes and rosemary helps him recall her beloved voice!
2 tablespoons Fall Harvest Extra Virgin Olive Oil 1 whole clove garlic |
1 Calabrian chili, chopped |
1⁄4 pound prosciutto end, finely diced |
1⁄2 white onion, finely chopped 1⁄2 stalk celery, finely diced |
2 pounds potatoes, diced |
Salt & pepper to taste |
1 branch fresh rosemary |
6 leaves fresh basil |
2 cups cherry tomatoes, halved |
1⁄4 pound Parmigiano Reggiano rinds, finely chopped 1 pound dry ditalini pasta |
6-7 cups water |
1⁄4 pound smoked mozzarella, grated |
Grated Parmigiano Reggiano (garnish) |