Pasta e Fagioli Con Cozze (Italy)


This Italian specialty is the Neapolitan version of the classic peasant dish called pasta e fagioli, or pasta with beans. It is the addition of the mussels (cozze in Italian), the liquid in which they are cooked, and the simple combination of pasta and beans that distinguishes this variation from the many regional variations in the dish.

Pasta e fagioli con cozze typically consists of mixed pasta or ditalini pasta, white cannellini beans, mussels and their cooking liquid, garlic, white wine, olive oil, peperoncino or chili flakes, tomatoes, herbs and spices. .

Traditionally, the dish is characterized by a thick and creamy consistency, although sometimes it can be a little more on the soupy side. Often flavored with chopped pancetta, this specialty is typically associated with the cuisine of the villages of the Sorrento peninsula.

Pasta is often consumed as a primo piatto (first course) and is typically garnished with freshly chopped parsley, mussel shells and extra virgin olive oil.

ENJOY YOUR MEAL

 

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