The recipes of traditional Neapolitan cuisine.
The combination of vegetables and seafood has very ancient origins; already in the kitchen of ancient Rome they used to mix these types of ingredients. In Neapolitan cuisine a specialty pasta and beans, as well as the pasta cooked with other vegetables, is that the pasta is cooked together with vegetables directly (rather than being cooked in salted water separately before being added to the beans ) in this way all the starch of the pasta is preserved.
Ingredients for 4 people: 280 g of mixed pasta , 300g of cannellini beans , 80 g of bacon, 1 piece of celery, parsley, 1 tablespoon of tomato paste, 4 tablespoons of extra virgin olive oil, salt, pepper, 800 g of mussels.
Making of recipe.
The cannellini beans can be fresh, dried or even canned . E ‘ need to have them available when you begin to prepare the dish , already cooked .
Cut the bacon into small pieces , parsley and celery , cook everything in a pan with 4 tablespoons of olive oil ( do not need to add more oil to the pot ) ; once the beat becomes soft add the concentrate and dilute it with a little hot water . Form a nice creamy sauce and add to the beans .
Clean and wash the mussels , open them in a pan with a lid. Shell the mussels and filter their water. Keeping everything aside .
Bring the beans to a boil and add the pasta . When you miss a few minutes to cook the pasta , add the mussels with their water and bring to cooking.
Season with salt and pepper and serve.
This dish needs to rest for 5 minutes before being consumed