Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil

Method

• 1

  Soak the shelled broad beans for two hours, then rinse them, cover with water and cook.

• 2

  As the water starts boiling, remove the foam and add the chopped potato, a slice of onion, put the lid on and cook for about an hour over low heat, stirring occasionally.

• 3

  Add some salt and blend the mixture while adding 50 g. of Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil.

• 4

  Boil the paccheri in a large amount of salted water; in the meantime, heat the oil and add half a clove of garlic, previously crushed, the mussels (after opening them, better if raw), sprinkle with white wine and simmer.

• 5

  Drain the paccheri al dente and toss them in the pan with the mussels and some cooking water from the pasta, keeping 2 ladles aside for the next preparation.

• 6

  Melt the pecorino cheese in a small bowl with the pasta water until you get a smooth and quite thick cream.

Food plating

Put the broad beans cream on a plate, add the paccheri with mussels and the pecorino cream. Finally, drizzle with some Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil.