Fusilloni rigati with potatoes mussels and Bonat Parmigiano Reggiano
Ingredients for 4 people:
200 g of fusilloni rigati Pietro Massi
160 g Agria potatoes
600 g of mussels
1 fresh spring onion
200 g of cherry tomatoes
EVO oil to taste.
Parmigiano Reggiano DOP Il Bonat
24 months to taste
Salt, Garlic and fresh herbs to taste
Clean the mussels, removing the seaweed and the fillets. Rinse them thoroughly and cook in a pan with a drizzle of oil, a crushed clove of garlic and the parsley stalks. Turn up the flame and as soon as you hear the ingredients sizzle add water until they are covered and wait for the shells to open. At this point shell them and strain the liquid. Keep them aside in two separate containers.
Peel the potatoes and cut them into cubes of similar size so that they cook evenly. Transfer them to a boule of cold water so that some of the starch is released. In a saucepan, sauté the coarsely chopped fresh spring onion in a little oil, add the potatoes and leave them to cook. Add the cherry tomatoes cut in half. When the vegetables are well braised hydrate little by little with hot water so the potatoes cook. Add the cooking water from the mussels (about 400 ml), which will give a natural taste and seafood flavour to the dish. Drop the fusilloni rigati into the same pot with the vegetable sauce and water from the mussels, and cook by ‘risottoing’ them until al dente.
When the desired cooking time is reached, turn off the heat, sauté and add the mussels, a generous spoonful of grated 24-month Parmigiano Reggiano Il Bonat and a drizzle of Evo oil, continuing to sauté.
Plate the fusilloni, adding slivers of Il Bonat, a few tufts of fresh aromatic herbs and, for those who wish, a few rings of red-hot chili peppers.
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43022 Montechiarugolo (PR) Emilia – Romagna
Tel +39 0521 681707 email@example.com www.bonat.it