Gambero Rosso – July-August 2019

Mix-matched pasta with creamed zucchini,

marinated mussels and Ragusano Dop cheese

Lightly fry the zucchini slices, add a ladle of water, cook

them and then blend them well, adjusting seasoning salt

and pepper.

Put the mussels in the pot and cover with a lid; let the

shells open over high heat, cool them immediately and

shell them. Save the liquid they release.

In a saucepan bring the milk and cream to a boil and add

the cheese: melt it well and add black pepper.

In a pan bring the ingredients of the marinade to a boil

with the filtered mussel water and the shelled mussels. Re-

move the mussels and cloves and add the mix-matched

pasta: cook it adding a few ladles of broth (any extra mus-

sel water; or vegetable stock or fish broth) if needed. In the

last minutes of cooking add the zucchini cream.

Make sure the pasta is al dente, stir in the extra virgin olive

oil and Parmigiano.

Plate pasta, season with a tablespoon of Ragusano and

the mussels drained from the seasoning, finish with one

ingredients for 4

320 g mix-matched

Gragnano pasta

1 kg mussels

3 green zucchini

extra virgin olive oil

black pepper

40 g Parmigiano Reggiano

for the marinade:

500 g mussel water

(plus more is necessary)

100 g extra virgin olive oil

50 g white wine vinegar

2 tbsp. paprika

4 cloves

3 bay leaves

1 tbsp. triple

concentrated tomato

For the Ragusano foam:

225 g milk

110 g fresh heavy cream

225 g Ragusano, minced

black pepper

RECIPES