“Orec­chi­ette with mus­sels On a pep­pered cauliflower purée”

All About Italy (USA) - - All About Italy | Life, History, Food - By Domenico Ot­ta­viano

IN­GRE­DI­ENTS FOR 4 :

320 g fresh orec­chi­ette, 600 g mus­sels, cleaned 1 cauliflower, 200 g cherry toma­toes, 1 small green onion, chopped, 2 cloves of gar­lic, bay leaves, dried chili pep­per (peper­on­cino), white wine, ex­tra-vir­gin olive oil, salt

PREPA­RA­TION

Wash the cauliflower, cut it into small pieces and boil it with to­gether with a few bay leaves in salted wa­ter. Heat the olive oil in a sauté pan and gen­tly cook the chopped green onion to­gether with the two cloves of gar­lic still in their skins. Add the cherry toma­toes and lower the flame. Add the mus­sels and splash a glass of white wine over them. Add the peper­on­cino and salt to taste. Toss oc­ca­sion­ally. Drain the cauliflower, re­move the bay leaves, and re­duce it to a purée with an im­mer­sion blender, adding freshly ground pep­per and ex­tra-vir­gin olive oil. Cook the pasta.

Drain and add to the mus­sels, fin­ish­ing it with a bit of cook­ing wa­ter. Put the pasta and mus­sel sauce atop a bed of cauliflower purée and dec­o­rate with some leaves of fresh basil.

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