Chef Kelly Macdonald picks an Italian farm recipe for a high carb bomb that will keep your energy up on the trail. Dried potatoes, cooked with a little pasta, sun dried tomatoes, some dried herbs and finished with parmesan. Delicious, nutritious, and packs a carb punch.
Ingredients (Serves 2)
- 1 cup of dried potatoes
- 1/2 cup of pasta (Cappelletti survive well in a back pack)
- 1/2 cup of sun dried tomatoes, course cut
- 1/4 cup of powdered parmesan
- salt, pepper to taste
- dried mushroom dust to taste
- dried oregano to taste
- 2 Tablespoons of extra virgin olive oil
Boil half a cup of water and start your potatoes, cook about 10 minutes to get the potatoes soft. Add tomatoes and pasta; cook on medium. Here’s where you are going to add a little more water if you need it. This is not meant to be soupy, but more dense without being dry. Let this simmer a few minutes to thicken the sauce and cook the pasta. When the pasta is al dente, add the parmesan and cook until the pasta is the density you enjoy.
Watch the dish being prepared!
