Member: Sorce Nicolò
Verrigni with Mussels
| Verrigni 200 g | |
| Mussels | |
| Sun-dried tomato | |
| Capers | |
| Parsley | |
| Extra virgin olive oil | |
| Black pepper | |
| Salt | |
| Oil | |
| Garlic | |
| Combine everything with the sautéed base |
Member: Sorce Nicolò Verrigni with Mussels
| 1. | Wash the mussels well. In a pan, sauté 2-3 cloves of Nubia garlic, add the mussels and let them open, then remove them from the shells. Separately, take 7-8 sun-dried tomatoes, a handful of capers preserved in salt or vinegar (after desalting them), a sprig of parsley, put everything in the mini blender, add the mussel water and a drizzle of oil, blend everything until you get a thick cream. If the mussel water is not enough, add a little vegetable broth. Naturally the pasta is cooking, about 200 g. When still very al dente, drain it. In a saucepan, mix the pasta with the sauce and continue cooking. When ready, plate and add the mussels removed from their shells. SINCE THE TOMATO AND CAPERS ARE PRESERVED IN SALT, ADJUST CAREFULLY OR YOU RISK RUINING EVERYTHING. |
| 2. | Enjoy your meal |
Leave a Reply