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Pasta Latiella (Calabrian‑style baked pasta and potato gratin)
A typical Calabrian pasta gratin where the pasta is partially replaced by thin slices of potatoes. Everything is baked in a covered pot, with a fragrant tomato sauce, hard‑boiled eggs, mozzarella, pecorino and parmesan. The result is a flavorful, light and very comforting dish.
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Cost Breakdown
Critical Success Points
- • Cooking the raw pasta and potatoes together: the water level must be just below the top layer of potatoes.
- • First covered cooking to create steam that cooks the pasta and potatoes.
- • Add breadcrumbs, parmesan and pecorino at the end for a golden crust.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • The oven reaches 200°C: use kitchen gloves.
- • Hot water can cause burns; pour slowly along the edges.
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