Italiano
Sauté of mussels with Neapolitan tarallo
The Neapolitan touch to this traditional recipe does not keep it from being “heretically” paired with the Nodi 2017 Valdobbiadene Prosecco Superiore Docg di Nino Franco.
This recipe can be prepared in just a few minutes and uses two ingredients very dear to Neapolitan cuisine: mussels, which along with other seafoods are at the base of traditional cooking; and the tarallo (pretzel) made with lard and black pepper. Added to the sauté they become even more flavorful an exalt the pepper taste of the dish.
Ingredients for 4 people:
2kg cleaned musses, 2 garlic cloves,5 tablespoons extra-virgin olive oil, 1 glass white wine, black pepper, parsley and two Neapolitan taralli made with lard and black pepper.
Directions:
Heat the oil in a broad pan with the whole, peeled garlic. Add in the mussels, cover and cook at a high heat for around 3 minutes, ensuring that the shellfish open.
Pour in the wine and let it steam off. Serve the mussels sprinkled with chopped parsley and crumbled taralli.
Questa ricetta si prepara in pochissimi minuti e vede l’impiego di due ingredienti cari alla cucina partenopea: le cozze, che insieme con gli altri frutti di mare sono la base della cucina tradizionale, e i taralli sugna e pepe, altro baluardo della gastronomia, che - aggiunto al sauté - lo rende ancora più gustoso accentuando così la nota pepata del piatto.
Wine to pair:
(edited by Stefania Vinciguerra)
Nodi 2017 Valdobbiadene Prosecco Superiore Docg Nino Franco
Light greenish yellow color, thick and abundant bubbles. Fragrant and floral aromas, with wisteria hintss, fruity notes of pear, gooseberry and lime. Intense and agile to the palate, creamy carbon.
Production area: the DOCG Valdobbiadene hills, Col del Vent Vineyard.
Grapes variety: 100% Glera.
Wine-making: Charmat Method.
Type: Brut (6g/l)
Alcoholic content: 11,5% vol.
Serving temperature: 6-8°C.
Suggested food pairing: as an aperitif very well coupled with “polenta and soppressa ”snacks and “Prosciutto crudo”. Perfect with seafood, delicate vegetable “risotto” and shortly aged cheese.
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