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Mixed pasta with a Gradoli beans, mussels, Vezzena cheese and cocoa beans sauce


Saturday 18 march 2017

The Village recipe of the week, according to Campus Etoile Academy, is the soup of mixed pasta with a sauce of Gradoli beans, mussels, Vezzena cheese and cocoa beans.

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Mixed pasta with a Gradoli beans, mussels, Vezzena cheese and cocoa beans sauce

The Village recipe of the week, according to Campus Etoile Academy, is a mixed pasta soup with a sauce of Gradoli beans, mussels, Vezzena cheese and cocoa beans. 

Ingredients
for 4 people

  • Mixed pasta 200 gr
  • Mussels 1 kg
  • White beans 250 gr
  • Heavy cream 150 gr
  • Vegetable broth
  • Shallots 2
  • Bay leaf
  • Garlic
  • A glass of white wine
  • Vezzena cheese chips
  • Ground cocoa beans
  • Extra virgin olive oil

Method

In a saucepan, put the finely sliced shallots with a bay leaf and a garlic clove with its peel, add the beans and brown it for a few minutes; add salt and pepper and cover everything with 3/4 of broth and cream, then let it cook. Once the beans are cooked, keep 1/3 of it aside, while blending all the remaining part and emulsify it with an excellent olive oil; then sift the mixture and add to the cream the beans that were kept aside. In the meantime open the mussels, with a drizzle of oil, one garlic clove with its peel and a bay leaf, pour the wine and cover them, just for a short time to open the mussels. At this point take the shellfish out the shell and put them aside covering them with a film and a little broth in order not to dry them too much, while filtering the liquid of the mussels in a pan, which you will use to cream the mixed pasta. Finish the dish by laying down the pasta on a lot of bean sauce, add the mussels and the chopped cocoa beans, and lastly add a few chips of aged Vezzena cheese.

...enjoy!

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