Grand Tasting with Barilla at NYCWFF

DEMO RECIPE - Barilla® Orecchiette with Rapini, Mussels and Pecorino Romano Cheese

Barilla’s Chef Manager Lorenzo Boni is serving the Orecchiette with Rapini, Mussels and Pecorino Romano Cheese at this year’s Food Network New York City Wine & Food Festival Grand Tasting event which takes place both on Saturday, 10/18 and Sunday, 10/19.

Barilla® Collezione Orecchiette with Rapini, Mussels and Pecorino Romano Cheese

                     Prep Time: 15 minutes                     

Cook Time: 20 minutes Ingredients

                        1  box Barilla® Collezione Orecchiette

                           25 mussels, shelled and cooked, liquid reserved

½     cup dry white wine

        5    tablespoons extra virgin olive oil

                      1 clove garlic, peeled and sliced thin

                         ½     bunch rapini, boiled and roughly chopped

         ½  cup Pecorino Romano cheese, grated

to taste  red pepper flakes

to taste  salt 

Preparation for the Mussels

COMBINE the mussels and the white wine in a large sauce pan and cover with a clear lid. COOK over medium heat until they open. DISCARD any mussels that do not open.

Preparation

BRING a large pot of water to a boil; season with salt and cook the pasta according to package directions. SAUTE the garlic with olive oil and red pepper in a medium skillet over medium heat; when it begins to turn slightly yellow, add the rapini and sauté well. ADD the mussels and the reserved liquid and bring to a boil. DRAIN the pasta  and stir with the sauce mixture. TOP with the Pecorino Romano cheese before serving.

 

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