Amuse bouche 17 ingredients
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Cavatelli chickpeas and mussels
ingredients
servings
4
Cavatelli, pasta
300 grams
Mussels
800 grams
Chickpeas
300 grams
Red tomatoes
5 unit
Extra virgin olive oil
to taste
Garlic
1 wedge
Chili pepper
to taste
White wine
1 glass
Parsley
1 sprig
first courses from Italy - Puglia
Cavatelli chickpeas and mussels
Cavatelli chickpeas and mussels
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A typical dish from the Puglia region are the cavatelli chickpeas and mussels! : The cavatelli chickpeas and mussels is a first very original dish because it combines the flavors of the sea in rustic ones of the vegetables! #cucinapugliese
preparation
step 1
Soak the dried chickpeas and leave overnight covered with plenty of water.
step 2
The day after boil in lightly salted boiling water and a bay leaf for about 40 minutes, always check the cooking since the timing may vary depending on the size of the chickpeas.
step 3
So, when cooked, drain and set aside.
step 4
Brushing mussels with a retina, remove the beards and rinsed thoroughly under running water.
step 5
Put the mussels in a pan, cover with a lid and fatal cook for 5-10 minutes or until they open the valve.
step 6
Only the water of the mussels and set aside, shelled seafood (keeping someone to decorate the dishes) and place in a bowl.
step 7
In a large saucepan fry over low heat abundant oil, garlic and chili pepper and chopped parsley.
step 8
Add the tomatoes washed and cut into small pieces and cook for about 10 minutes.
step 9
Turn up the heat and add the white wine and let evaporate for a few minutes, add the cooked chickpeas, the liquid from the mussels, cover and cook for about 15 minutes over very low heat.
step 10
Finally add both the mussels in their shells than those without shell and cook for a few minutes.
step 11
Cook the cavatelli in abundant salted water, drain al dente and add to the sauce with chickpeas and mussels and braise for 1 minute.
step 12
Serve with fresh chopped parsley.
