Tag: mussels

Tagliatelle with broccoli and mussels – Italian Cuisine

First of all, clean the mussels well, removing the encrustations and the beards (here the guide to find out how to do it best), then put them in a saucepan, cover with the lid and cook over medium heat for a few minutes, until the shells have opened. all, then shell them and filter the cooking juices.

In the meantime, peel the broccoli, divide them into florets and blanch them in salted water for a few minutes (until the stems are tender, touching them with a fork: they must not fall apart).

Drain the broccoli conserving the cooking water, set 1/3 of the florets aside and blend the rest with a blender.

Meanwhile, cook the pasta in the broccoli cooking water and drain when al dente.
Quickly brown the mussels in a large pan with oil and chilli.
Add the pasta, the artichoke cream and the cooking sauce of the mussels and mix gently.

The tagliatelle with broccoli and mussels are ready: add the set aside florets, season with salt and serve.

Mussels, potatoes and beans: the soup you don't expect – Italian Cuisine

A consistent dish full of flavors, perfect for the coldest evenings. Here's how to prepare it

If you think of a dish that warms the heart and offers some comfort in these difficult days, let yourself be seduced by mussel, potato and bean soup, a first course full of aromas, with a dense consistency and flavors that combine hints of sea and earth. One of those dishes that require time and patience, the result of which, however, will repay any effort. And of those who the next day, they are even better!

Soaking the beans

To prepare this soup you can choose different types of beans. However, the most suitable are still borlotti beans, which must be left to soak from the night before, remembering to change the water several times a day. This operation allows the legumes to lose phytic acid, a phosphorus-based substance contained in these foods. This acid binds to minerals with which it forms insoluble compounds, thus preventing the body from assimilating them. In this way it becomes impossible for the body to absorb the minerals contained in food, resulting in a lack of these very important elements. Soaking the legumes and then cooking them, phytic acid degrades and in this way the minerals become bioavailable.

Mussels are not all the same

Starting from Trieste up to Taranto and then to Sardinia, the whole Italian coast is scattered with mussel farms, with a slightly different shape and aroma from each other. Among the best known, there are those Trieste, about 6 cm long and with a lighter pulp. Those of the province of Rovigo, the only Italian DOP, with a larger pulp than the others and a sweetish flavor; the Adriatic ones, the best known, very savory and fleshy. In front of the promontory of Conero instead a type of mussels is growing which reproduces naturally and which due to its organoleptic characteristics has become a Slow Food Presidium. Then there are the Neapolitan, with a sapid and tasty yellowish color, perfect for the famous impepata, and then those of Taranto, small, pink in color and very tasty pulp, once called the black gold of Taranto, due to the rich production that flourished in the Apulian city. Let's not forget the Sardinian mussels, from those of Olbia to those of Gulf of Oristano. Choose your favorites!

The recipe for mussel, potato and bean soup

Here's how to prepare this dish.

Ingredients

1 kg of cleaned mussels, 300 g of potatoes, 100 g of soaked borlotti beans, 1/2 red onion, 2 cloves of garlic, 1 bay leaf, 1 teaspoon of tomato paste, 1 tablespoon of flour, extra virgin olive oil, salt and pepper.

Method

Put the mussels in a large pan, cover and over low heat let them open. Once opened, shell them and filter the cooking liquid. Leave only a few with the shell for decoration. Take the beans, boil them in water flavored with the bay leaf, drain and then keep the cooking liquid. Also boil the potatoes in their skins. Once warm, peel them and cut them into squares. In a pan, prepare a sauce with finely chopped oil, onion and garlic. Add the spoonful of flour, the liquid of the mussels, that of the beans and the tomato paste. Mix well. Add the mussels, beans, potatoes and cook until the desired density is reached. Season with salt and pepper and bring to the table.

In the tutorial some tips for a very good soup

Recipe Spaghetti alla chitarra with mussels from the pier – Italian Cuisine

Ingredients

1 Kg clean mussels
280 g flour 0
200 g vegetable broth
120 g re-milled durum wheat semolina
12 cherry tomatoes
garlic
basil
fresh chilli
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the recipe for spaghetti alla chitarra with mussels from the pier, mix the flour and semolina with a tablespoon of oil, a pinch of salt and 200-250 g of water to obtain a homogeneous and elastic dough. Cover it with a damp cloth and let it rest out of the fridge for 30 minutes. Roll out the dough with a rolling pin, on the floured surface, to a thickness of about 4 mm.
Cut it on the guitar and sprinkle the spaghetti with semolina to prevent sticking. Collect 15 mussels in a saucepan with a drizzle of oil, cover, let them open, shell them and filter the cooking liquid through a fine sieve. Shell and chop the mussels. Prepare a sauté of garlic, oil, chilli and basil. Add the chopped mussels and the rest of the mussels still closed. Cover and let it open. Pour in a ladle of vegetable broth and the filtered cooking liquid.
Partially shell the mussels. Boil the spaghetti for 2 minutes in salted boiling water, drain in the pan with the mussels and finish cooking by adding the remaining broth, the chopped tomatoes and more basil. Serve immediately completing to taste with fresh cherry tomatoes cut into wedges.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-spaghetti-alla-chitarra-with-mussels-from-the-pier-italian-cuisine html