She was cooking this dish, something from her childhood in Croatia, it was a dish that cooked potatoes and pasta together. At first I thought no, why, potatoes and pasta, they don't go together, why I think that, I don't know. But I decided as I think she's amazing, I need to cook something she cooks.
I loved it. My family loved it. This was so easy to make. I served this as a side with veal schnitzels for dinner, but in all honesty this is a meal in itself, just serve it with a green salad as a simple dinner.
I tasted it whilst cooking, after I added the potatoes, and it was great just like that, you could even add a little paprika, before you add the potatoes, and you have restani krumpir, something my mother in law makes. So you don't have to add pasta if you don't want to. But I did add the pasta, and I loved it to. I also used pasta shells, but you can add any shape you like.
I added the pancetta, but for a vegetarian version, add the paprika, as mentioned above and omit the pancetta.
Here is the video of her cooking this dish, I had to add it, as I really do love her. And here is a link to my favourite Novi Fosili concert, I can't tell you how many times I watched this as a kid.
So here is something that was cooked in the past, that is cheap and tasty, and will continue to be cooked for my family now in the future.
1kg desiree potatoes
300g pasta shells
1-2 tablespoons olive oil
2 medium onion, sliced
100g pancetta, sliced into batons
Extra virgin olive oil, to taste
Place the potatoes in a large saucepan, fill with cold water, season generously with salt. Bring to the boil, cook for about 30 minutes, or until the potatoes are cooked through. Allow to cool, peel, slice into bite sized slices.
Cook pasta in salted boiling water, following packet instructions.
Heat the olive oil in a large frying pan, add the sliced onion and saute until translucent. Add the pancetta, and saute until it has released some of it's fat and is beginning to crisp up.
Add the cooked and sliced potatoes, gently mix it all together allowing the potatoes to absorb all of the oil. Mix for about a minute or two. Season with salt and pepper, to taste. This is where I begin to add the extra virgin olive oil. Add 1-2 tablespoons if you feel the potatoes need a little more oil and flavour.
Now add the pasta, taste for seasoning, and again, a little more extra virgin olive oil. if needed, stir for a minute or two.
Serve as a side to schnitzels or smoked sausages, or simply serve it on it's own with a green salad.
Pin it: www.pinterest.com.au/pin/399413060705515784