Broken troccoli with mussels, potatoes and parsley pesto


Preparation: 30 minutes | Difficulty: intermediate

INGREDIENTS (FOR 4 PERSONS)

250 g Broken Troccoli “Pastificio Marella”
150 g yellow potatoes
1 shallot
100 g parsley
100 g shelled mussels
20 g pecorino romano
1 clove of garlic
5 g almonds
as required vegetable broth
as required salt and pepper
as required organic extra virgin olive oil

PROCEDURE

  1. Peel the potatoes and cut them into cubes, boil and cool them.
  2. Clean the parsley, blanch it and blend with oil, almonds, garlic and grated pecorino.
  3. Sauté the potatoes with the parsley pesto, add the cooking water.
  4. Cook the “Pastificio Marella” broken troccoli in boiling salted water.
  5. Drain the broken Troccoli in the parsley and potato pesto, add the mussels and whisk.

PRESENTATION

Serve in a bowl the Troccoli Spezzati “Pastificio Marella” with potatoes, mussels and parsley pesto.

YOU MAY BE INSTERED IN…

Menu