Tuesday, 23 November 2010

Pasta Fagioli with Mussels and Olive Oil Press

Ciao friends! This week we are making Pasta Fagioli with Mussels!

3 tbsp Olive Oil
2 garlic cloves
1 package of pasta (small) or 10.5 ozs of left over pieces of homemade pasta
1 can fagioli borlotti

Place your mussels in a heated skillet with the olive oil and garlic cloves. Allow them to cook over a medium heat until they open and release the water. Remove the pan from the stove and allow the skillet to cool. Next you can remove the meat from each shell and set aside. Drain the juice from the pan into a bowl or directly into the food processor.

Add a half of can of beans to the food processor with the juice from the skillet and mix.
Add the contents to a pot over medium heat.
Cook the pasta for half the amount of time on the box as it will cook more in the soup.
Add the other half of can of beans to the pot with the sacue. Allow the sacue to reduce until it reaches the right consistency.
Next add the pasta and mussels then stir well. Enjoy!

I visited my friend Carlo in country town of Sabina. People come from all over to process their olives here once a year in late Fall. Enjoy the pictures of the process. You can't beat homemade olive oil!

My friend Carlo and his olives. We watched the entire process. Very interesting!

I hope you all have a great week! See you next Fabiolous Tuesday!
your Chef,

1 comment:

  1. Have a blessed Thanksgiving many regards your recipe is awesome as usual!