The Puglia region has an ancient cooking tradition. Though usually considered unrefined, the recipes are highlighted to effect by the skilled use of the simple products of the land and the sea.
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INGREDIENTS |
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Conchiglie Rigate Barilla |
350 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
4 |
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tablespoons |
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Red hot pepper |
1 |
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Pepper |
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to taste |
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Sparkling dry white wine |
,50 |
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glass |
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Garlic |
1 |
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clove |
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Chopped italian parsley |
1 |
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tablespoon |
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Mussels |
400 |
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g |
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Pachino tomatoes |
20 |
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Broccoli spears |
250 |
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g |
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PREPARATION |
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| 1. |
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Scald the cherry tomatoes in little hot water for approx. 10 seconds. Peel them, remove the inner pulp, then cut them into small slices. |
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| 2. |
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Lightly brown some chopped garlic and chili pepper in a few tablespoons of olive oil, pour in the mussels then the white wine. When the mussels have opened completely, drain the cooking liquid though a fine sieve. |
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| 3. |
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Sauté the broccoli tips previously scalded in the remaining oil, then add the mussels, part of the strained liquid and the peeled tomatoes. Add the chopped parsley, salt and pepper to taste. |
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Cook the Conchiglie Rigate La Collezione Barilla in plenty of salted water, drain when al dente and add to the sauce. Serve immediately. |
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CHEF'S NOTE |
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Rinse the mussels thoroughly under running water.Instead of mussels, you can use clams. |
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This richly flavoured dish, with bitter, aromatic, persistent flavours, requires a structured white wine, with a mature, intense and persistent bouquet such as a Verdicchio di Mantelica or an Albana Secco. |
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