Home » Pasta with mussels, cream of potato soup with cheese, Chickpea and tomato confit

Pasta with mussels, cream of potato soup with cheese, Chickpea and tomato confit

by Ada Parisi
5 min read

Today a delicious recipe, which combines sea and mountains: pasta with mussels, Piccadilly tomatoes confit,Chickpeas of Villalba, cream of potato and pecorino siciliano PDO. What will ever happen by putting them together? It happens that we form a balanced and surprising Alchemy. I'm from Messina, where there is the lago di Ganzirri where delicious mussels are cultivated, with that you are an amazing spicy which is nothing but mussels, garlic, parsley, a little olive oil and a lot of pepper. Simple flavors but carrying those who enjoy directly on a beach, with the wind in your hair. I made a potato cream and pecorino siciliano PDO, exceptional cheese, whole raw ewe's milk that is salted and matured for ' incanestrato '. The choice of tomato Piccadilly, cultivated in Ragusa, confit with fresh thyme and oregano was almost obligatory, to give a touch of acidity in soft taste preparation, While the chickpeas to Villalba, in NYSSA, I ciciri’ in Sicilian dialect ', reinforce and remind us that Sicily is accustomed to make culinary masterpieces with little, with very little: vegetables, legumes, poor fish, some’ of cheese.

Ingredients for 4 people:

  • 350 grams of pasta
  • 200 grams of Piccadilly tomatoes confit (for the recipe, please click here)
  • 1 kg of mussels
  • 200 grams of chickpeas to Villalba already boiled (If you do not find them fit more chickpeas or those already prepared in glass)
  • 2 sprigs of Rosemary
  • 3 cloves of garlic
  • parsley, leaves and stems, to taste
  • lemon thyme as required
  • salt and pepper
  • 4 medium potatoes
  • half fresh onion
  • the grated rind of half a lemon
  • extra virgin olive oil as required
  • 100 g of pecorino siciliano PDO

Place in a pan a little extra virgin olive oil, join a clove of garlic and the Rosemary sprigs and heat over low heat by combining a little warm water if necessary so as to flavor the oil. Add the boiled chickpeas, season with salt, pepper and toss until flavor. Set aside.

Thoroughly clean the mussels (unless you're made clean in pescheria, But beware that if you have already cleaned the need to immediately open, cannot be stored in a refrigerator), put in a pan large 2 cloves of garlic, 6-7 stems of parsley and extra virgin olive oil. Fry the garlic and the stems and add the mussels, Pepper liberally, then cover and cook over high heat, turning them from time to time, until the mussels have opened. Turn off the heat and remove the mussels from their shells (throw away any that remain closed), then strain the water from the mussels and put aside.

Peel potatoes, wash them and make them into cubes. Finely chop the shallots and let it dry in a pan with extra virgin olive oil, then add the potatoes, FRY, season with salt, pepper and add a little’ lemon thyme. Cook, gradually adding the required amount of water, until the potatoes start to unravel: you have to get some sort of cream with little bits of potatoes still in one piece. Once ready, Merge 70 grams of grated pecorino cheese, stirring well until the cheese has melted. Adjust if necessary with salt and pepper and set aside.

Boil the pasta in salted water and drain it al dente keeping aside a little’ of the cooking water. Stir the pasta in a large pan with potato cream and pecorino, adding if necessary a little’ cooking water to obtain a fluid cream. Combine the mussels, half of cherry tomatoes, half of the chickpeas, the lemon zest and stir everything with a little extra virgin olive oil. Serve the tomato confit and topped the dish with some maruzze some chickpea, some’ a few sprigs of fresh rosemary and thyme. Sprinkle with the pecorino siciliano PDO and serve.

THE PAIRING: You're not fooling the presence of cheese in the recipe, because this is a rather delicate, full of perfumes, you play on the gentle tones of potato and mussel, combined with those of acidic tomato confit. The cheese provides the flavor. We then a fine wine and elegant as the Nites, new product of Azienda agricola Fratelli Berlucchi. Is’ a Franciacorta Docg brut (thousandth 2007, limited to Sun 7.000 bottles) that for 68 months yeast contact. And is obtained with the grape varieties Pinot Blanc (50%) and Chardonnay and Pinot Noir (50%): dosages that were way back in 1977 and that this label wants to remember and celebrate. The scents of Nites (presented at Vinitaly 2014) Balsamic and citrus are, Classic wine with toasty notes of Franciacorta. The palate is soft, fresh and fruity to perfection. In General, a balanced wine that manages to bring out and enhance all the ingredients of this recipe.


You've already seen these recipes?


Gino July 3, 2014 - 12:26

Is’ a recipe that I will definitely (sooner or later, as soon as I have 2 days off), is too inviting. Only one doubt, I quote :”Turn off the heat and remove the mussels from their shells (throw away any that remain closed), then filter the water of the clams and put aside.” Damn clams!!! Talk about clams and sprout out even when they're not invited.
With sympathy

Sicilians creative in the kitchen July 3, 2014 - 12:28

And you're right! The water of the mussels… the clams don't exist! Thanks for everything: compliments, the fact that you try my recipe and tip about clam! ADA

Danja | A Penguin in the kitchen April 24, 2014 - 09:25

An Alchemy so perfect that it makes me feel like even at this hour of morning! ;) I love this kind of first courses!!! Good luck to the contest!
Kisses and good day :)

Sicilians creative in the kitchen April 24, 2014 - 13:35

Thanks Danja! Now that the weather is good I can finally return to my blue fish… I couldn't wait! A big hug, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.