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Pasta beans and mussels

A first course of sea and mountains typical of Campania cuisine

by Ada Parisi
5 min read
Pasta, fagioli e cozze: ricetta del primo piatti tipico della Campania

How to make pasta with beans and mussels at home, ricetta tipica campana

Pasta with beans and mussels: Today, the Recipe for a first course 'Sea and Mountains’ (Variant of the traditional PASTA AND BEANS) typical of the Cuisine of Southern Italy and, especially, of Campania. I have prepared my way: dense, creamy, rich, with little tomatoes and many mussels. Between Types of pasta recommended for preparing this dish, I chose maltagliati (light, pettole, sagne depending on the place of origin), a flat and wide pasta perfect for this type of first dense and creamy dishes. The Pasta shapes Used in Campania to prepare the Pasta with beans and mussels, instead, are mostly the Ribbed tubes or the Striped Half Sleeves. The choice is yours.

What beans to use to make pasta with beans and mussels

When I prepared the pasta beans and mussels I used the fresh borlotti beans, by season. . But you can use the dry ones, oppure i beans cannellini beans or a mixture of both. Obviously, you can also use pre-cooked beans, reducing cooking times but, in my opinion, Also the taste of the dish. If you use dried beans, you have to keep them to soak for one or two days before cooking as you habitually, with celery, carrot and onion.

Recipes for pasta dishes with mussels

There are two methods Main To prepare the pasta with beans and mussels. You can Boil the pasta al dente and finish cooking inside the bean gravy (Recommended if you want a soupy soup, because you will have less starch). Or, You can cook the pasta inside the same soup, to which you add a little’ of broth. It will take a more creamy consistency thanks to the starch released from the pasta. Personally, I chose the second option. This First course of Campania cuisine It's perfect in summer, When there are fresh borlotti beans.

If you like mussels, don't miss the GRATIN MUSSELS. Is, among the first courses, You have to try the PASTA COZZE AND PECORINO, the SPAGHETTI WITH CLAMS SICILY and those WITH MUSSELS AND BURNT CHERRY TOMATOES. And now I wish you good day!

Pasta, fagioli e cozze: ricetta del primo piatti tipico della Campania

PASTA, BEANS AND CLAMS (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

250 grams maltagliati, sagne, fingering or tubes machine

600 grams of fresh Borlotti beans already shelled or 250 grams of dried beans (soaked the day before or 600

grams of beans already cooked)

1 kg of mussels

4 ripe tomatoes piccadilly

a small piece of carrot

a piece of celery

Chili

a clove of garlic

parsley

extra virgin olive oil

salt and pepper

vegetable broth

Procedure

To prepare the dough beans and mussels, you first need to cook the beans. If you use the DRIED BEANS, you have to soak them in cold water the night before, If, on the other hand, you use the FRESH BORLOTTI BEANS You can cook them directly. Even if you use the BOILED BEANS you can cook them directly and, Indeed, the cooking time will be much shorter.

Wash, peel and cut into cubes tiny carrot and celery. Sauté over low heat the vegetables in olive oil with pepper and the garlic clove. When the vegetables are well browned, combine the cherry tomatoes cut into small pieces and deprived of seeds and vegetation water, Then add the beans. Brown beans and, After a few minutes, add the boiling broth. Bring the beans cooked add finely salt and freshly ground black pepper. Do not overdo it with salt because then you will have to combine the beans with the water of the mussels, that they are usually sapide.

While the beans cook, mussels open. If your mussels are already clean, jump to the next step. If you need to clean them, torn the fine vigorously (the fine is that dark filament protruding from the sides of the mussel) and wipes the valve with a retina, to remove any impurities. Once clean, wash the mussels under running water. Put in a pan a drizzle of extra virgin olive oil, the stems of parsley and a clove of garlic.

Heat and add the mussels. Cover and cook on high heat, until the mussels have opened, releasing their liquid. Remove the mussels from the pan and, When they have cooled, remove the shellfish from the valves and set them aside. Filter the liquid from the mussels with a dense mesh strainer.

Add the liquid from the mussels to the beans, bring to a boil. Combine the pasta. Boil the pasta and beans. If necessary, combine a little' vegetable broth based on how you prefer the dish. To me, pasta with beans and mussels like creamy. If you prefer more liquid or soupy, plan accordingly and add more vegetable broth. A fine, cooking add the mussels, a bit of chopped fresh parsley and freshly ground black pepper. Taste to check that the salt is adjusted correctly. Season the pasta with beans and mussels a trickle of extra virgin olive oil. To serve. The pasta beans and mussels are also delicious served warm. Bon appétit!

Note

MATCHING: Greek di Tufo DOCG, Sertura company, Irpinia (Campania). A thick white wine, with hints of white fruits (fishing) and wild herbs. The taste is full, with tropical fruit notes and a slightly bitter mouth end.

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1 comment

elisabetta corbetta 16 July 2019 - 08:15

Try immediately
Thanks
A big kiss

Reply

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