Le Ricette

Thimbles Striped with potatoes Residence Le Santucce

Thimbles Striped with potatoes Residence Le Santucce

Le Ricette

Difficulty: Medium

Preparation time: 30 min


300 grams of thimbles Pasta Toscana,

500 grams potatoes, peeled,

a tablespoon of finely chopped onion,

extra virgin olive oil,

a sprig of rosemary (preferably steel),


tomato paste


Preparation: Boil a pan that is large enough, since you will then cook the pasta. Pour the oil, add onion, finely chopped, and rosemary, preferably tied so do not throw away the leaves. Sauté the onion until such time that reaches a golden brown, being careful not to burn. Add the potatoes, peeled and cut into squares. Let them continually turning flavor so it does not stick to the bottom of the pan. At this point add the vegetable broth or meat, which you have previously prepared according to your preferences and a bit of tomato paste, which will give an appetizing color to the dish. When the potatoes are cooked, pour in the stock, the thimbles and cook for about 10 minutes, taking care that the potatoes do not burn. When the dough has reached the cooking remove the sprig of rosemary, in the pot and finish with a drizzle of extra virgin Tuscan and liking with a sprinkling of pecorino cheese. An idea to make this dish even more Toscano? Serve in small terra cotta pots, one for each diner, good appetite!


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