MALLOREDDUS CON LE COZZE
From Chef Rosario:
Sardegna (Sardinia in English) is an interesting island in the course of the Mediterranean. Italians love Sardegna for its crystal-clear waters, mozzafiato (breathtaking) seascapes, and its distinctive mouthwatering delicacies.
Once I was rising up, I used to be lucky sufficient to spend a number of summers in Sardegna as a result of my father labored there for a time. I realized to like the island’s many culinary delicacies, and above all, its distinctive pasta shapes like MALLOREDDUS (Sardinian semolina gnocchi) and FRÈGULA (Sardinian couscous—in present Italian, it is called “fregola”). Luckily, each unique pasta shapes can be found within the pasta part of most specialty meals shops.
The next recipe is my interpretation of a basic Sardinian match: shellfish and pasta. Malloreddus are quintessentially Sardinian, and mussels are available in Sardegna and all around the Mediterranean. We’re blessed with scrumptious mussels within the North Atlantic and in different coastal areas of the US as nicely, making them a favourite and beloved seafood alternative. The flavors of this dish will tempt and delight you and your friends: ASSAGGIATE!
MALLOREDDUS CON LE COZZE
Elements
For the mussels:
-
2
lbs
Contemporary mussels -
1
Bay leaf - Parsley stems
-
1/2
cup
White wine -
1
Garlic clove
smashed -
1
Massive scallion
white bulb solely - A beneficiant pinch of saffron threads
For the sauce:
-
1/4
cup
Olive oil
additional virgin -
2
Garlic cloves
chopped -
1
Sizzling chili pepper
to style -
1
cup
Cherry tomatoes
sliced in half -
1
Massive scallion
inexperienced solely, thinly sliced -
Just a few Italian parsley leaves
chopped
Directions
-
Soak mussels in iced salted water and allow them to relaxation for an hour or so. Wash and clear mussels by eradicating their“beards.” Discard any damaged or broken shells as demonstrated in the video.
-
Place bay leaf, parsley stems, garlic,scallion bulb, saffron and wine in a pot massive sufficient to suit the mussels. Convey to a simmer on medium warmth, add mussels, and canopy.Prepare dinner 5 to 10 minutes or till mussel shells begin to open. Take away mussels from pot as they open and discard any that stay shut. Put aside.
-
Take away most mussels from shells, leaving some intact for use as a garnish. Reserve all of the broth to be added to the sauce after straining.Convey a big pot of water to boil. As soon as water has reached a boil, add salt and pasta, and cook dinner in accordance to bundle instructions.
-
Warmth oil in a big skillet, add garlic and cook dinner for a minute till golden. Add tomatoes and produce to a simmer. Add salt and chili pepper to style. Pressure the mussel broth and add to sauce; there needs to be atleast one cup of broth.
-
As soon as pasta is cooked, add to sauce together with mussels and simmer for a minute or two till all flavors are integrated and the sauce has a creamy consistency. Add sliced scallions and parsley.Combine totally, switch to a serving platter and organize a number of mussels within the shell on high.
-
Buon appetito and SHARE THE PASTA!
