I'm allowed to say that in all honesty and without sounding boastful because the following recipe is not mine. It is from reader Sarah who told me she found it in an Italian cookbook of her mother's.
Sarah quotes the author of the recipe: 'This is for when you and your digestive system need a little looking after. Let the gentle sauce of potato, onion, prosciutto, celery and marjoram bathe you in warmth and goodness!'
I tried it and found it a wonderfully robust, comforting, homely dish. It's going onto to my high rotation list in this household because while T.'s favourite food is potatoes, mine is pasta. This combines both.
Tubetti con patate
(tubetti with potato)
1 1/2 tbsp olive oil
1 tbsp butter
1 onion diced
2 thick slices prosciutto, diced
1 celery stalk, sliced
1 carrot, peeled and diced
3 potatoes, peeled and diced
1 fresh or canned tomato, chopped
1 sprig fresh marjoram
400g tubetti or any short tubular pasta
1 tbsp freshly grated parmigiano
Heat oil and butter in a heavy-bottomed saucepan. Add onion and cook for 10 minutes until it starts to soften. Add prosciutto, celery and carrot and cook for 10 minutes. Add potatoes, tomato and marjoram and cook until potatoes are tender. Keep stirring, adding spoonfuls of water when necessary to prevent the potatoes from sticking. The 'sauce' will become creamy as the potatoes cook and soften, but they should still retain their shape. Cook pasta in plenty of boiling, salted water until al dente. Drain, and place in a warm serving bowl. Top with potato sauce, mix gently and serve with cheese. Serves four.
Thank you Sarah. Hope you enjoyed the lasagne recipe (previous post).