Today I present a classic recipe of Southern Italian cuisine, especially, Campania: pasta beans and mussels. I have prepared my way: dense, creamy, rich, with little tomatoes and many mussels. Among the types of pasta, 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 formats used in Campania, instead, They are mostly streaked tube or half ribbed sleeves.
What bean to use for pasta beans and mussels
When I prepared the dough beans and mussels I used fresh beans, by season, but you can use dried ones, or 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.
You can boil the pasta and finish cooking in the sauce of beans (Recommended if you want a soupy soup, because you will have less starch). Or, you can cook the pasta in 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. If you like mussels (definitely not miss the GRATIN MUSSELS) have a look at all my RECIPES WITH MUSSELS and now I bid you good day!
PASTA, BEANS AND CLAMS (easy recipe)Print This
- 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, to taste
- a clove of garlic
- parsley, to taste
- extra virgin olive oil, to taste (I used oil "Carlo" dell'oleificio Barbera)
- salt and pepper, to taste
- vegetable broth, to taste
To prepare the dough beans and mussels, you first need to cook the beans. If you use DRIED BEANS, you have to soak them in cold water the night before, If you do use the FRESH BEANS BORLOTTI you can cook them directly. Even if you use the GIA BEANS’ BOILED 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, add the chopped tomatoes and seeded 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 the salt because then you'll have to combine the beans also water 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, washed mussels under running water. Put in a pan a drizzle of 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, merge a little’ of vegetable broth depending on how you prefer the flat. 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, some’ 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!
THE PAIRING: 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.