Pappardelle with Borage with mussels, cream of potato and pecorino: unprimo amazing dish, I assure you. You will realize from recipes that will arrive in the coming days: I have developed a ' passing fancy’ for Borage (Borago officinalis). I like the fresh flavor, the fleshiness of the leaves, the delicacy of flowers, both both the palate. Is, given how much I love making pasta at home, I had to try to make these pappardelle with Borage. I have collected a large quantity near Rivodutri, in reatino, and I've also planted in large pots on the balcony some clumps I collected with roots (We hope they take!). The doubt was on seasoning: in the end I opted for mussels and a potato cream and pecorino.
Ingredients for 4 people:
for the dough:
- 210 grams of flour 00
- 90 grams of semolina flour
- 175 grams of Borage leaves
- 3 whole eggs
- salt to taste
for the dressing
- 1 kg of mussels
- 4 mountain potato
- 80 grams of grated pecorino cheese Dop
- salt and pepper
- a few leaves of fresh mint
- 6 Tablespoons extra virgin olive oil
- half fresh onion
- some Borage flower
Clean the Borage: I have only used the leaves and the stems more slender and tender and, to minimize the presence of water, I steamed. After cooking the leaves must be well wring and kept in a dish towel so that they absorb all the moisture in excess. When the Borage will dry well, chop it to dust the knife. Place all ingredients, borage including, on a pastry Board and knead well until dough is smooth, smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. The dough is then rolled out with a rolling pin, that must be well floured work surface should be well floured the. If you have a machine to make the dough, everything becomes less tiring concerning the browse (pull it to the number 8), from which you will derive the pappardelle (or your favorite pasta shape, for this dish, I also recommend the maltagliati).
For the dressing, thoroughly clean the mussels and place in a skillet over high heat: as the mussels are opened, remove from heat and set aside. Remove any mussels from their shells and filter and set aside the liquid that remained in the Pan: I use a colander to mesh netting but, for added security, I put over a sheet of absorbent paper and do pass the liquid through the paper and the strainer to filter any impurities.
Wash, Peel the potatoes and cut them into very small cubes. Thinly chop the spring onion. Put the oil in a pan, heat and add the onions that will soften over low heat (If necessary, add a few tablespoons of hot water). Add the potatoes and brown them. At this point, combine the liquid from the mussels, cover and cook over low heat, stirring occasionally, until the potatoes begin to discard. Season with salt (try first because mussels are tastier), Pepper combine the mussels (with the exception of those that will be used to garnish) and set aside.
Cook the pappardelle in plenty of salted water: attention because, If you have made very thin, Bake no. Drain pappardelle al dente, putting aside a cup of the cooking water, and dress with the sauce with potatoes and mussels, mix it with a little of the cooking water and grated pecorino. Serve garnished the dish with mussels pappardelle tossed aside, some Borage flower, the chopped Mint and a sprinkling of pecorino.
THE PAIRING: to enhance the saltiness of the dish we chose aValdobbiadene Docg extra dry, produced by Bisol wine cellars, from fine perlage, with scents of wild flowers, balanced flavour, tangy and fruity, that goes well with delicate natural flavor of Borage with mussels and pecorino.