Pasta and Potatoes Recipe by Refettorio Made in Cloister
This down-to-earth recipe is brought to you by Naples-born chef Sabrina Russo.
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Cooking tools:
- Saucepan
- Pan
- Pot
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Kitchen scale
- Slotted spoon
- Tongs
- Peeler
- Cotton cloth
- Ladle
- Pepper mill
- Serving bowl
- Plate
- Kitchen towel
Ingredients
- Lukewarm water: 1.5 liters
- Vegetable broth: Surplus of vegetables: peel of potatoes. carrots. stalks of artichokes. broccoli. spinach. chard. onion. celery and tomatoes
- Large onions: 1
- Carrots: 2
- Agria potatoes: 4. medium
- Basil leaf: A few basil leaves
- Anchovies: 3. in oil
- Parmesan cheese: Peel
- Stale bread
- Fresh pasta: 280 g of pasta ammesca francesca (residues of packets of pasta)
- Extra virgin olive oil: To taste
- Fine salt: To taste
- Black pepper: To taste
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