Directions:
Breadcrumbs “Atturrato”
STEP 1
In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.
Pasta
STEP 1
Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.
STEP 2
In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.
STEP 3
Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.
STEP 4
Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.
STEP 5
Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.
MAIN
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
640
CALORIES
-
4
SERVINGS
This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).
The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive.
The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.
Ingredients:
Breadcrumbs “Atturrato”
6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs
Pasta
1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste
Hint:
If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.
Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian
MAIN
Penne with mussels, anchovies, breadcrumbs and Parmigiano Reggiano® Cheese
-
15m
PREP
-
15m
COOK
-
640
CALORIES
-
4
SERVINGS
This easy-to-make recipe developed by Chef Michele Casadei Massari combines the uniquely distinctive taste of Parmigiano Reggiano cheese with fresh mussels and chili flakes, and elements from what is called “cucina povera” (peasant cooking or poor people’s cooking).
The first, “colatura d’alici”, is essentially anchovy sauce, which adds a bit of salt (sort of a natural MSG) to the dish without overwhelming the other ingredients. The other, “atturrato” bread – started out as roasted stale bread that poor people used instead of grated cheese, because cheese was often too expensive.
The combination of flavors in the final dish is quite the opposite of poor. In fact, this simple dish packs quite a punch, delivering a complex and incredibly rich umami taste that lingers delightfully on the palate.
Directions:
Breadcrumbs “Atturrato”
STEP 1
In a large pan heat olive oil and “colatura d’alici” (anchovy sauce), over low heat. Add garlic and cook until fragrant. Add the breadcrumbs and mix to combine. Toast for about 5 to 8 minutes making sure not to burn the mixture. Remove from heat and set aside.
Pasta
STEP 1
Cook penne according to the instructions on the packaging minus 2 minutes. Save some of the pasta water then drain.
STEP 2
In a saute pan large enough to fit the mussels and the pasta, heat olive oil. Add garlic and chili cooking until fragrant.
STEP 3
Add the mussels to the pan, pour in wine and the ‘colatura’. Allow for the alcohol to cook off, about 3 minutes. Cover and let the mussels open up. 2 -4 minutes. Discard any mussels that do not open. Add in the cooked pasta and mix together.
STEP 4
Mix in the Parmigiano Reggiano cheese, a little at a time adding a little pasta cooking water if it starts to feel dry.
STEP 5
Finish the dish with parsley, breadcrumbs, zested lemon, shaved Parmigiano Reggiano cheese, salt and fresh cracked pepper.
Ingredients:
Breadcrumbs “Atturrato”
6 tbsp extra virgin olive oil
2 tbsp colatura d’alici, See Hint
1 clove garlic, minced
½ cup fine breadcrumbs
Pasta
1 pound penne pasta
2 pounds mussels, washed well, beards removed
¾ cup Parmigiano Reggiano cheese (aged 24 months), freshly grated or shaved
2 tbsp extra virgin olive oil
2 tbsp colatura d’alici (anchovy sauce or filets)
4 cloves of garlic, chopped
2 tbsp red chili flake
¼ cup dry white wine
2 tbsp parsley, chopped
Lemon zest, to taste
Salt and pepper, to taste
Hint:
If you cannot find colatura d’alici (anchovy sauce) you can substitute anchovy filets. The filets will dissolve in the cooking process.
Use Parmigiano Reggiano aged over 24 months for best flavor and texture. To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Pairings:
This dish can be enjoyed with red or white wine, or even a nice beer. Here are our suggestions:
Red wine – Sangiovese
White wine – Sauvignon Blanc
Beer – Belgian
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