Preparation: 30 minutes | Difficulty: intermediate
Broken troccoli with mussels, potatoes and parsley pesto
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
- Peel the potatoes and cut them into cubes, boil and cool them.
- Clean the parsley, blanch it and blend with oil, almonds, garlic and grated pecorino.
- Sauté the potatoes with the parsley pesto, add the cooking water.
- Cook the “Pastificio Marella” broken troccoli in boiling salted water.
- 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.
