difficulty
Media
preparation
90 Min
cooking
90 Min
servings for
4
products
ingredients
- 400 g di cozze senza il guscio
- Pepe nero
- 3 cucchiai di colatura di alici
- 2 peperoni freschi
- Aglio
- 300 g olio extravergine
- Peperoncino
- Polvere di pomodoro secco
- Polvere di peperone secco
- Polvere di prezzemolo
- Succo di limone
- Capperi dissalati
- 300 g di mollica di pane croccante
- 500 g di cipollotto dell’agro nocerino sarnese
products
Preparation
On the left, the ingredients for preparing the mussels.
Below, the other ingredients needed for the dish.
– For the roasted pepper concentrate:
– 2 tablespoons of Cetara colatura di alici
– 4 large red peppers
– 3 tablespoons of extra virgin olive oil
– chilli
Grill the peppers on a cast iron pan until the skin chars. Peel and drain. Remove the core and blend with the colatura di alici and other ingredients. Spread on baking paper and dry in a fan oven at 65°C for 3 hours. Preserve with a drizzle of oil.
Open the mussels in a pan with a splash of water, covered. Shell them, keeping the liquid. Prepare a breadcrumb filling with panko, parsley, garlic, extra virgin olive oil and colatura di alici. Place one mussel in each half-shell, cover with the breadcrumb mixture and grill for 3 minutes. Serve with the roasted pepper sauce.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
