Italiano
The chef Vincenzo Guarino from “L’Accanto” Restaurant in Vico Equense shows people his recipe: “Maruzze Leonessa” with mussels and beans.
Ingredients:
Maruzze Leonessa 120 gr.
Mussels 250 gr.
Beans 60 gr.
Parsley 10 gr.
Tomatoes Seasalt 5 gr.
Extra vergin olive oil
Garlic 4 gr.
Some buds
Celery 10 gr.
Carrots 10 gr.
Onion 10 gr.
Soy Lecithin 2 gr.
Method:
Put a pan of carrots, celery and onion on the heat and then add beans and some water for cooking. Wait 1 hour about, then blend half as much of the mix as you have. Put a pan of garlic and parsley on the heat and fry them slowly. Add the mussels and wait for their opening; when you see this, put 5-6 mussels in an oven preheated to 65° degrees in order to gain mussels powder. Put a pan of cooking salted water on the heat and cook the pasta “Maruzze Leonessa”; Place everything into a pan and cook together with preheated cream of beans, soy lecithin and help yourself using a blender.
Presentation of the plate:
Place some cream of beans in the middle of a dinner plate; put gently the pasta on the plate and put on it the mussels powder. Decorate with some buds, hot pepper and a little extra vergin olive oil on the top.
Enjoy!
