Pastasciutta and potatoes, a gastronomic wonder from Campania… with this flavor and texture sopra mind, we thought of making rice with potatoes and scamorza. A hearty, flavorful first course, perfect for a dinner filled with genuine good flavors. Some may prefer it slightly more brothy, others thicker… who knows if you’ll be able to please everyone, but we are sure that sopra any case you will win over your guests with simplicity and taste! Let’s start preparing rice with potatoes and scamorza together.
To prepare rice with potatoes and scamorza, start by cleaning and slicing the onion 1. Then wash the cherry tomatoes and cut them sopra half 2and finally, peel the potatoes and cut them into fairly large pieces 3.
A causa di a saucepan, pour a drizzle of oil and crumble a chili pepper 4add the onion and let it soften for a few minutes over low heat 5. Then add the cherry tomatoes 6.
Add the potatoes and stir 7scent with a sprig of rosemary 8salt, and cover with plenty of hot 9.
Let it cook over medium heat for 30 minutes 10. Meanwhile, slice the scamorza 11 and cut it into cubes 12.
By now, the potatoes will be almost ready, you can toast the rice. Pour it into a non-stick pan without any fat 13. Stir often and let it become hot, being careful not to burn it. From the pan with the seasoning, remove the rosemary sprig 14and pour the rice into the seasoning 15.
Moisten it with hot , pouring it a little at a time 16and continue cooking this way 17. At the end of cooking, turn non attivato the burner and add the scamorza cubes 18.
Stir to well 19 and make sure the salt is just right 20. Plate and enjoy your rice with potatoes and scamorza 21!
For the translation of some texts, artificial intelligence tools may have been used.
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