Rice and potatoes: Neapolitan recipe

Rice and potatoes are a light dish typical of the Neapolitan culinary tradition, ideal for enjoying on cold days. The simple and nutritious soup is also suitable for those on a vegetarian diet or on a diet. It is quick and easy to prepare. Below is the recipe with all the steps to prepare it.


  • 1/2 kg of rice
  • 1 kg of potatoes
  • 100 g of smoked pork
  • 1/4 peeled tomato
  • 1 carrot
  • 1 stick of celery
  • basil
  • Parsley
  • half an onion
  • extra virgin olive oil
  • salt
  • grated parmesan and romano


Put chopped onions in a pan with oil, add chopped pork and fry on low heat, add chopped greens and then chopped tomatoes. Cook the sauce a little, then add the potatoes cut into small pieces. Set aside two whole potatoes and cook them in the same sauce. As soon as the potatoes are cooked, add enough boiling water for the rice. The rice is cooked separately to half its doneness, then it is added to the potatoes and it is cooked. At this time, all the potatoes are removed, crushed with a fork and put back into the pot. After the rice is cooked, it is served with plenty of grated Parmesan and Romaine and some freshly ground pepper.

Recipe source: “Frijenno magnanno. A thousand and one … recipes ”, a collection of typical recipes from Campania presented by Luciano De Crescenzo

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