1 RECIPE PER MONTH: AUGUST
PASTA AND BEANS WITH MUSSELS
1 stick of celery
Parsley to taste
Salt to taste
1 clove of garlic
5 cherry tomatoes
3tbsp of Lucrezio extra virgin olive oil
Pepper and chilli pepper to taste
Soak the beans overnight. Wash them in running water and boil them for a couple of hours, adding a little salt only during the last 10 minutes of cooking. At the end of cooking, blend 1/4 of the beans in a container whilst gradually adding extra EVO oil during the blending process.
While the beans are cooking, clean and wash the black mussels, discarding any open or damaged ones. Clean intact ones with a hard brush to remove the beard and to eliminate any residue present on the shell; then rub them vigorously whilst immersed in a basin full of water or under running water so as to clean the shell well. Rinse them again several times and put them into saucepan. Cover the pan and keep it on the hob until all the mussels are open. As soon as they are open, remove them from the pan, making sure not to throw away the cooking liquid. Shell the majority of them and leave a few others in tact for decoration purposes. Meanwhile, blend about a quarter of the cooked beans.
In a saucepan, brown a clove of garlic in three tablespoons of Caricato Extra Virgin Olive Oil and add a sprig of rosemary and chilli pepper (if you like it spicy!), celery and chopped cherry tomatoes, cook for a few minutes on a high flame, add the beans and their broth, the cooking water of the filtered mussels, pepper and simmer for 15 minutes on very low heat. Towards the end of the cooking, add the blended beans. Chop the parsley and put it to one side.
Cook the pasta until al dente according to the time indicated on the packet.
When the pasta is ready, add it to the beans and the shelled mussels for a couple of minutes, leaving some cooking water.
Serve the warm pasta after sprinkling it with a small handful of chopped parsley and garnishing it with the unshelled mussels.
Enjoy your meal!
Try this recipe with Sardinian gnocchi!