From Nisida prison to the schedule 2016 Leonessa. This is the new recipe “Mezze maniche rigate Leonessa with mussels sautè, courgettes and courgette flowers” cooked by some youngs of the juvenile detention center who are learning something from cooking in order to change their lives.

This is the new food project by Pastificio Artigianale Leonessa.

Ingredients

350 gr. Mezze Maniche rigate Leonessa

500 gr. Mussels

200 gr. Courgettes

60 gr. Grated Cheese “Provolone del Monaco”

n. 2 Tomatoes “San Marzano”

n. 2 Garlic Slices

n. 15 Extra Vergin Olive Oils cups

Hot Pepper

Parsley

Salt

Method

Do an X-incision on the top of the tomatoes, blanch them for 25 sec. Keep them cold in a water/ice bath. Peel and dice them. Open the mussels and hold their own fluid in a bath. Add the tomatoes, a little bit of oil, a half twist of garlic, some parsley and leave it all soaking in the fridge for 2 hours. While the “Mezze Maniche” are cooking, take a pan with olive oil and brown a mixture of garlic, parsley and hot pepper, then add diced courgettes and courgette flowers ( cut in the classic style de julienne ). Finish adding some cooking water. At the end, do not forget to remove the garlic, then add mussels, tomatoes and the grated cheese “Provolone del Monaco”. Whisk the whole things with salt and a little bit of oil. It is ready to be served.

Cooking Match

This meal is a perfect blend of flavour and smell, the grated cheese “Provolone del Monaco” makes it aromatic and very tasty meal. It’s suggested drinking the white wine “Pelagrello”, aged in barrique with ripe fruits. A perfect balance of flavours for your palates.