Bucatini cacio e pepe with mussels. Quick pasta dish, tasty, with very few ingredients and very, very cheap? Try these bucatini cacio e pepe with mussels. Is’ the Apulian tradition to teach us that mussels and pecorino marry wonderfully, so why not enrich a first characteristic of Capital, the cacio e pepe, with this good clam, pulposus and cheap? A little’ parsley and the dish is ready: creamy, savory, truly exquisite. I recommend, do not put salt in the water the mussels and pecorino pasta because there's already plenty of flavor. If you like mussels I recommend you try even spaghetti with mussels Sicilian, a first plate with a unique taste or, If you want to eat mussels but remain light, the legendary peppered mussels to Messina (But if you use pounds of bread to do the 'shoe’ the result does not change, let this be known) or the delicious mussels au gratin.
BUCATINI CHEESE AND PEPPER WITH MUSSELS (ricetta veloce)
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INGREDIENTS
- 800 grams of mussels
- 360 g of bucatini or other long pasta
- a bunch of parsley, leaves and stems
- 2 cloves of garlic
- 100 grams of grated pecorino romano Pdo
- salt and pepper, to taste
- extra virgin olive oil as required
PROCEEDINGS
Thoroughly clean the mussels (If you have bought them already cleaned). Keep the stems of parsley and finely chop the leaves. Put the oil in a large saucepan, the stalks of parsley and garlic and FRY for a minute, then add the mussels and half of the chopped parsley and cook covered over medium heat, stirring occasionally molluscs, until the mussels have opened (throw away any that remain closed).
Remove the mussels from the shells and set aside, then strain the cooking liquid through a strainer thick mesh. Boil the bucatini or long pasta you've chosen in plenty of unsalted water and drain them al dente because we will finish cooking pan-mantecandoli.
Put the cooking water into the pan of mussels, join the bucatini and cook with water from the mussels until slightly thickened cream, so far from the heat, add the cheese and lots of black pepper and stir the pasta until it is formed a cream. Add the mussels and the remaining chopped parsley. Serve immediately.
THE PAIRING: Pecorino cheese, garlic, papá: ingredients that invoke a wine with intense aromas and decided. We recommend a white dell'Etna, produced in Las Vegas from the cellar Graci, with Carricante grape: We recommend l’Etna bianco Doc 2011, intense aromas of citrus and white flowers, good minerality and sapidity, smooth taste and persistent.
10 comments
Hi Ada, I tried to make this paste and it's surprisingly good! And so thank you for the recipe. Maybe I did something wrong because the pecorino got liquefied, I used the technique of cacio and pepper preparing a 'pasta’ pecorino cheese (made with mussel water) that just put in mantecture has melted… what a mistake I made? Thanks
Hi Michele, Thanks. It's very good, you have to be careful only of salt, which of course is in both mussels and pecorino cheese. It melted in the sense that it became racy? If so the error can be the temperature: you've mashed the pasta in the pan still very hot?
Dear Ada,
from what I can tell, the recipe is Roman, more precisely in Anzio.
Paul
I confess honestly don't know where to start this recipe. I've eaten in Sicily and many times in Puglia. Anzio ever, but of course this doesn't mean anything. Have a good evening!
Después de unas cuantas leerte recetas de pasta, No me queda otra que felicitarte, de esas que consiguen que babees sin parar.
Te felicito, buenisimas recetas!
Ana! Gracias! Espero que usted car a seguir esto blog! Buenas dias y good domingo! ADA
I must say it is a pairing dramas! The are also used in some seafood restaurants here in Rome and it is divine…
Thank You Simona! It means that soon we'll test it together! ADA
how wonderful Ada…
but I just love the mussels and I love cheese!
baby want me dead?
I have no words
to do.
♥
Victoria no for nothing! Survive, prepare it and eat it! A hug and good Sunday!!! ADA