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.
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.