Italiano
The recipes typical Neapolitan.
Chickpeas are a dish easy to perform, which can be served in several variations, but that fits perfectly especially with mussels, achieving the right balance between the flavors of the nutrients of the earth and the sea. Despite the combination may sound weird and unusual, delicate taste of seafood leaves fully satisfied, but delight and reward even the most discerning palates. You can indulge in choosing the size of the dough to be used to its preparation, but among the many we prefer the mixed, which among other things, allows you to consume the various inventories of packages that will surely end up in the pantry.
Serves 4: 200 g of chickpeas, 350 grams of mixed pasta from Gragnano, 2 cloves of garlic, 1 kg of mussels, 2 San Marzano tomatoes, 1 stalk celery, 1 carrot, olive oil, salt and pepper
Making of recipe
The first thing to do is put the chickpeas in a bowl and leave to soak for at least 8 hours, then drain them and pass them under running water. That done, put in a pot along with the celery into small pieces, carrot julienne, 1 tomato crushed with your hands, and a pinch of salt. Let it cook on low heat for about twenty minutes to fill half the pot of water. In another pot, we heat the oil with two cloves of garlic, pressed or cut in half and another tomato. Let them cook for 5 minutes and add the drained chickpeas.
Meanwhile, we take the mussels thoroughly washed and pour in a pan with oil (a little), and pepper. When these are opened, we glide and join the pot containing tomatoes and chickpeas, add the mixed pasta and continue cooking. If necessary add more water if necessary already heated in a separate saucepan. When condenses the dish is ready. Small touch before Serve. Lying on the bottom of the dish to be served, a few slices of stale bread. Try it and let us know ….
