Mezzamanica (type of pasta) Broccoli Mussels and Pecorino

This exquisite experience arises from the Roman requirement of having something green in the dish and so I chose the broccoli, something spicy tasty like the pecorino and an irresistible mussel desire that I occasionally have.

Today’s dish is born on this thrust I’m not sure either a dish typical of Roman tradition as it might be the Broccoli and Arzilla soup but the listed features reveal a Lazial origin.

Curiosity

Pecorino is the cheese used in Rome for excellence. There is also an international certification for this cheese as for Parmigiano Reggiano.

The mussels you can find along the coast of Lazio and broccoli is full of the Lazio countryside.

[yumprint-recipe id=’69’]Ingredients Mezzamanica (type of pasta) Broccoli Mussels and Pecorino x 4

1 kg of mussels

300 gr broccoli

1 clove of garlic

4 tablespoons of Evo oil

50 gr grated pecorino cheese

400 gr pasta (short pasta – not spaghetti)

Salt to taste.

 

 

Method

Separate the flower from broccoli leaves

Wash the broccoli

Boil broccoli in plenty of water without salt for 10 minutes

Remove some broccoli peaks to decorate the dish and continue cooking with the remaining vegetables

Drain the broccoli after cooking for about 20 minutes

Turn off the gas in the pot and add large salt to cook the pasta.

Place broccoli cooked in a container to reduce them later in puree.

Wash the mussels several times

Separate the mussel from the tongue

Open the mussels in two fingers of salty boiling water

Separate some whole mussels for dish decoration

Clean the remaining mussels separating the muscle from the shell

Keep a portion of the melted baking water.

Put the oil in a large frying pan and crush the garlic clove

When the garlic is gilded add the mussels clean, two mussels of mussels water and broccoli puree

Bring the pasta into the container where you boiled the broccoli

Pour the dough into the pan with broccoli sauce and mussels

Place the pasta on the serving plate

Add the grated pecorino

Add the mussels and the broccoli for the final decoration.

Links

Pecorino Romano

https://www.pecorinoromano.com/

Broccolo Slow food

https://www.fondazioneslowfood.com/it/?s=broccolo

Università degli Studi e di Scienze Gastronomiche

https://www.unisg.it/

Margherita Fiaccavento

About Margherita Fiaccavento

Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. "Amazon on me"and 'his first work of fiction.

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