Pronounced ("grahn-ah-deer"). A simple village dish of pasta mixed with potato, seasoned with paprika. Easy to make and wonderful to eat.
- 14-16 oz of pasta (shells, penne, or linguine broken up into small pieces)
- 4-6 potatoes
- 3-4 small yellow onions, chopped
- Olive oil
- Salt (or Vegeta) and pepper to taste
- Place the potatoes in a large stockpot with enough water to cover them.
- Boil the potatoes in the water until they soften.
- Drain the water and set the potatoes aside to cool.
- As the potatoes cool, fill the pot up with water, add some salt, and cook the pasta until al dente.
- Drain pasta and set aside.
- If the potatoes are cooled, peel and cut them into cubes.
- Heat up 2-3 tbsp of oil in the stockpot on medium-high heat.
- Add in the onion and sauté until soft.
- Mix the potatoes and pasta into the onions, stirring to break down the potatoes.
- Season the mixture with paprika, salt, and pepper; adding more oil if it's too dry.
You only need to boil the potatoes to the point that a fork can easily sink in. Theres no need to boil them into mush.
When mixing the final ingredients together, the seasoning and texture is really up to your sense of taste. Simply add in some salt, pepper, and paprika before tasting. If your mixture seems too dry, then add in some oil and stir some more. You want a slightly moist result, but not a greasy/oily dish. Be sure to taste as you go.
This is a recipe just begging to be variated. You could skip the paprika and really doll this dish up as you would baked potatoes. Sour cream, bacon, cheese, chives...the sky is the limit.
Some fresh or dried parsley will add color to the plating.