boring pasta with tomato sauce a lot, but rather prefer a basmati rice with a drop of olive oil from Liguria. It is not for snobbery, it is indeed a genuine feeling of being tired of pasta and sauce;)
However, the pasta in general I like a lot, especially perhaps with risotto and fish in and then after yet another trip to the fish I released fantasy. This dough can easily be prepared in two stages, indeed is even better, the day before we deal with the mussels and shellfish are preserved and filtered water in the refrigerator the next day he made the pasta itself.
I remind you that there are two more recipes for pasta risotto that I posted: the Spaghetti with clams and tomatoes with mullet Farfalle with shrimp and chicory
| mussels 3 kg turmeric 2 tablespoons peas 300 g spaghetti 500 g mint sprigs 2 shallots 2 extra virgin olive oil Clean mussels and leave to soak for several hours. Chop the mint and scallions and fry with little oil. Add the mussels and after a few minutes cover the pan. When I open let them cool and shell. Filtered water with a strainer and keep order. Fry the peas in a little oil in a large pot. After 7 minutes, add water mussels, diluted with a few ladles of hot water. United spaghetti move often with a wooden spoon during the first two minutes of cooking to prevent them from sticking to each other. As the water is absorbed aggiungetene of the other, towards the end of cooking diluted in a little water and turmeric colored and flavored spaghetti with this yellow spice. Finally add the mussels and give a vigorous mixed. Serve. |
0 comments:
Post a Comment