Stuffed mussels

Stuffed mussels

40 Minutes

4 People

Ingredients:

1 kg mussels
1/2 cup white wine
60 gr Butter
Extra virgin olive oil
parsley  

 garlic
150 gr cultivated mushrooms
50g breadcrumbs

salt&pepper

Procedure:

  Clean and scrape the mussels in cold water, put them in a pan with a tablespoon of olive oil, wine, a little parsley, washed and chopped.
Cook on high heat until they open.
Drain, strain the cooking liquid and keep aside.
Disconnect the shellfish and stored for each half of the shell of it.
Let the mushrooms wash and finely chop the parsley and garlic.
Wet the bread with the cooking liquid from the mussels.
In a bowl put the butter softened the chopped mushrooms with parsley and garlic crumble the bread after it is squeezed, a pinch of salt a little pepper and stir so as to unite all the ingredients well.
Now put a little mixture in half shell (for the purists valve) enter the mollusk in the center and cover with another bit of bread (made).
Arrange everything in a baking dish sprinkle with a little olive oil and put into the oven at 170 ° C for 10 minutes (browning)
Serve hot.

  * Serve individually you can use a whole shell, change the mixture to taste such as olives and capers in place of the mushrooms.

Pasta with sardines (maccaroncelli)

First course


4 people


70 minutes

Ingredients:

350 grams of long maccaroncelli
400 grams fresh sardines
6 bunches fennel
30 grams of raisins and pain nuts
3 anchovies
1 pinch of saffron
1 onion, chopped
Extra Virgin Olive Oil
Salt and Pepper

Procedure:

  Clean the sardines, depriving them of the head and bones.
Soak the raisins in warm water.
cleanse the fennel and choose the most tender bits, put them in a pot with a little salt, and boil for 10 minutes.
Lift chop the fennel, and preserved the cooking water (where we cook the pasta).
Mince the onion and sauté in a pan with 3 tablespoons of oil, then add a pinch of saffron, raisins and pine nuts drained well.
Stir and cook the sardines then add the chopped fennel, a pinch of salt and pepper and cover to continue cooking.
In a saucepan pour two tablespoons of oil anchovies and cut them in chunks until they become creamy sauce type. After pour into the saucepan with sardines.
Now in the water of fennel (correct salt) we cook maccaroncelli, drain and dress with the sauce created before.
Enjoy your meal.

Neapolitan Pastiera

Dessert

8/12 People


















There are several schools of thought regarding the Pastiera, someone makes it high, low, 
and someone uses custard or not.
In my view, I prefer making it high and without custard.Here is the full recipe, the choise is yours.


Pastry:
600g of flour,
300g of sugar,
300g of butter,
6 egg yolks.

Prepare the common pastry and let it rest in the fridge, you can prepare the day before.


Filling:
500g of wheat,
500g of ricotta,
3 tablespoons of flour,
1/2 liter of milk,
9 eggs