Tag: mussels

Mafalde, octopus, mussels and clams recipe – Italian Cuisine

Mafalde, octopus, mussels and clams recipe


Ingredients

  • 700 g octopus
  • 500 g mussels
  • 500 g purged clams
  • 350 g mafalde pasta
  • 220 g boiled chickpeas
  • a stalk of celery
  • ua carrot
  • laurel
  • lemon
  • garlic
  • dry white wine
  • White bread
  • parsley
  • pickled capers
  • salted anchovies
  • extra virgin olive oil
  • pepper
  • salt

For the recipe for the mafalde, octopus, mussels and clams, dip the octopus in boiling water with a celery stalk, a carrot, a few grains of black pepper, 2 bay leaves; add a glass of white wine and cook it for 40-45 minutes after boiling again; then add half a lemon and continue cooking for another 5 minutes. Finally drain it, let it cool and cut it into chunks. Open the clams in a saucepan, covered, with 2 tablespoons of oil, a clove of garlic with the peel and a splash of white wine. Filter the cooking liquid.
Peel the mussels and let them open in a saucepan, covered with 2 spoons of oil, a clove of garlic with the peel and a splash of white wine. Shell mussels and clams, keeping some of them aside with the shell as a garnish.
For the chickpea cream: blend the chickpeas with 180 g of water and a spoonful of oil, until you get a cream.
For the green sauce: chop a nice sprig of parsley; blend 3 spoonfuls with 90 g of oil, 3 desalted anchovies, a spoonful of pickled capers and half a slice of sandwich bread without a crust.
For the mafalde: cook the mafalde in plenty of salted water, draining them 2 minutes earlier than the times indicated on the package. Stir them in a pan with the clam water and a drizzle of oil for a couple of minutes. Turn off and remove any excess liquid. Spread a couple of spoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and the shellfish, the shelled ones and those in the shells, and season with a few minutes. Turn off and remove any excess liquid. Spread a couple of tablespoons of chickpea cream on the plates, lay the mafalde on top, complete with the octopus and shellfish, the shelled ones and those in the shells, and season with 1-2 tablespoons of green sauce. They are also good lukewarm.

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Orecchiette, potatoes and mussels recipe – Italian Cuisine

Orecchiette, potatoes and mussels recipe


Orecchiette potatoes and mussels cooked in the microwave, for a quick pasta dish and without messing up many pans

Ingredients

  • 1 kg mussels
  • 350 g dried orecchiette
  • 300 g new potatoes
  • 2 cloves of garlic
  • fennel
  • salt
  • dry white wine
  • extra virgin olive oil

To prepare orecchiette, potatoes and mussels, clean the mussels and open them in a saucepan covered with a couple of spoons of oil, the cloves of garlic peeled and cut in half, a nice sprig of fennel, a couple of glasses of water and 1/2 glass of wine.
only the cooking liquid of the mussels and extend it with water, bringing it to 1 liter. Shell some of the mussels.
Wash well the potatoes and cut them into wedges, keeping the peel.
place orecchiette in a large bowl and grease them well with a drizzle of oil; also add the potato wedges and the mussel cooking water.
sealed the bowl with plastic wrap and make a hole with a knife.
Bake in the microwave at maximum power for 2⁄3 of the time indicated on the orecchiette packaging.
Adjust salt, drain and distribute the orecchiette with potatoes on the plates, complete with mussels and fennel sprigs and serve.

Appetizer of sea and land? Mussels stuffed with caciocavallo! – Italian Cuisine

Appetizer of sea and land? Mussels stuffed with caciocavallo!


The mussels stuffed with caciocavallo are a tasty appetizer halfway between the sea and the land, easy to prepare and irresistible

Do you fancy a starter that you mix flavors of sea and land, in a balanced mix full of flavor? The mussels stuffed with caciocavallo they are the answer to your desires, a soft sweet heart wrapped in the flavor of the cheese, accompanied by the acidity of the tomatoes. Virtually irresistible.

How to choose mussels

The mussels are among the clams less valuable and on sale are found all year round, but the best time to buy them is during the months without "r", from May to August, when their taste is at its peak. When you buy them, check also the color of the mussel, which must be shiny and shiny, the valves must be well closed and not broken. If the mussels come from farms, it is necessary to check that on the package there is a label that describes their origin, the date of collection and packaging. If you buy them and have them cleaned, remember to consume them as soon as possible, because they deteriorate in a short time.

How to make them open

The best way to do it open musselsonce cleaned, it is to put them in a large pan without adding anything. Cover with a lid and let them cook for a few minutes on high heat, turning them over. Once you see all the half-closed shells, turn off, filter the liquid that they have left, and then use it to give more flavor to each of your recipes.

Caciocavallo, the cheese of Podolian cows

Also called provolone, the cheese it's a spun paste cheese, aged from 3 months to two years, typical of the southern regions, in particular of Puglia, Sicily and Calabria, made exclusively with milk from Podolica breed cows. It can be sweet or spicier, depending on whether the rennet is from calf or kid. The two best known caciocavallo are the Silano and the Ragusano. Both are used to season sauces, to flavor the filling of rolls, fish or pastas or on homemade pizzas. And to make mussels stuffed with caciocavallo!

The recipe of mussels stuffed with caciocavallo

Ingredients

1 kg of clean mussels, 50 g grated caciocavallo, 40 g breadcrumbs, 10 cherry tomatoes, 1 clove of garlic, 1 bunch of parsley, extra virgin olive oil, black pepper.

Method

To open the mussels, put them in a large pan, cook them for a few minutes on high heat with the lid, then drain them, strain the liquid and let cool. In a bowl mix the breadcrumbs with the cheese, the pepper and the minced garlic with the parsley. Also add a few tablespoons of filtered water released from the mussels and a little extra virgin olive oil. Stir and open the mussels cooked in the book, without separating the valves. Fill them with one or two tablespoons of filling and place them close to each other in a pan greased with oil. In the meantime wash and dice the tomatoes and then distribute them over the mussels seasoned with two tablespoons of oil. Cook at 180 degrees for 15 minutes and then serve immediately.

Browse the tutorial for some other tips for stuffing mussels

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