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

by Chef Luigi De Pascalis

Ingredients for 4 serves

 

  • 320 gr. - Paccheri
  • 200 gr. - Broad beans
  • 1 - Small potato
  • ½ - Garlic clove
  • 1 - Onion slice
  • 1 kg. - Black mussels
  • 100 gr. - Olitalia Ogliarola Monocultivar Extra Virgin Olive Oil 
  • 1 - Small cup of dry white wine
  • 150 gr. - Pecorino cheese
  • Q.s. - Salt

 

Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil 1
Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Ogliarola Extra virgin olive oil

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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.

Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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