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

Source: www.brigatadicucina.it

L'articolo Fairytale wedding. Pasta and beans with mussels proviene da Charme.

Dish inn town. Combination of sea and legumes as also happened in the days of the Romans. Peculiarities of this dish is cooking the pasta directly with legumes and mussels, so that its starch is not lost. In this version with yellow datterini, in addition to the flavor, the color also increases the value of the pot.

Ingredients for 4 people: 350 gr pasta mixed or broken candles, dried beans Controne 300 gr, 1 kg mussels, 150 gr datterini yellow bells, 1 carrot, 1 garlic, 1 celery, salt and oil.

Making of recipe.

Soak the dried beans overnight. The next day, cook them in a pot with water for about an hour and a half on low heat. Meanwhile, make a sauce with garlic (taken when one is browned), celery and olive oil. In a separate pan, cook the mussels. . Once cooked, strain the water mussels putting it aside. Shell the mussels, retaining some whole to decorate their meals. Cooked beans and add them to the mixture will also add the chopped yellow datterini. After five minutes, add a bit ‘of water needed for cooking pasta, which will take place along with everything prepared. During cooking, if necessary add more water, taking care to last, and adding the filtered water mussels. At the end add the mussels with a sprinkling of black pepper and decorate the dish with mussels still in their shells.

Source: www.cantinalabarbera.it

L'articolo Neapolitan colours at table. Pasta beans and mussels proviene da Charme.