Paccheri with lemon buffalo cream on velvety beans with a scent of sea

Here you are today the second course of the menu prepared for Mother's Day, this is a first that combines different flavors that, at first glance, seem to have nothing in common but I assure you that if you try them all together, you will not regret. As already happened for the previous recipe, I apologize in advance for the quality and shortage of the photos that describe the passages but I hope you have forgiven me now… Let's see how to prepare this dish starting from the ingredients needed to realize it.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

1 Kg of fresh beans
1 shallot
500 grams of buffalo mozzarella
20 Mussels
20 Paccheri
1 lemon
Chopped pistachios to taste
8 Date Tomatoes
Salt, pepper and E.V.O. oil Taste

____ _____… ___ _____… __ _____…… _ _____…

 

 

To prepare our paccheri stuffed with buffalo cream on velvety of fava beans, we start from the operation that will steal more time and that is to prepare the beans. Priviamole of the Pod and outer peel that covers them then let's put them aside. Let the shallots wither in medium flame with a tablespoon of oil. As soon as it is ready, add the beans and brown for a couple of minutes then copriamole flush with water and let them cook for 10-15 '. Meanwhile, we will have cooked the paccheri in abundant salt water. While the pasta and the beans cook, put a drizzle of oil in a pan and mingle the mussels previously cleaned then copriamole and let them open. The mussels will be ready in a couple of minutes then get from the fire, pour the water that will have released in the pot of the dough so that it absorbs the aroma and priviamole of the shell by putting them aside for the final impiattamento. At this point the beans will be cooked. With an immersion blender, we get our velvety, which, if it is too dense, we can stretch with the cooking water of the pasta. We fix salt and pepper and prepare for the last step.

 

 

The last ingredient to prepare for our dish, is the buffalo cream. In a mixer we put the mozzarella cut into small pieces, add a tablespoon of oil, the grated peel of half a lemon, salt and pepper and mix until we have obtained a cream that will be grainy. We're ready to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Pour a ladle of velvet on the plate, battiamone the bottom to ensure that the same is distributed evenly on the plate. We take the Paccheri and Farciamoli with the buffalo cream so we put five in the middle of each dish. We put on the velvety also five mussels per dish and complete with the grain of pistachios to be added mainly over the dough, a drizzle of oil to raw, some flakes of salt and two cherry tomatoes to lay on the paccheri.

Enjoy your meal!!!!!





Leave a Reply

Your email address will not be published.