[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”on” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.76″]<\/p>\n
\nThis is a full-bodied, substantial dish. Rich.
\nIt recalls tradition, the link with our land, Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of Otranto.
\nA dish that is characterized by its simple, distinctive taste.
\nA versatile recipe that can fit into different types of menus: total veg, land and meat menus, sea menus.<\/p>\n
Chickpeas
\nDate mussels
\nCelery
\nCarrot
\nOnion
\nFennel
\nSpicy pepper
\nLaurel
\nCommuter tomato
\nWhite wine
\nChopped parsley
\nLemon peel
\nVinegar flowers
\nLemon blemishes
\nThere are several steps to follow for the preparation.<\/p>\n
Take the precious chickpeas of Cicerchia left to soak for 24 hours. After cleaning the mussels, we will open them in a hot, boiling pan. Meanwhile, cook the orecchiette and macaroni in boiling salted water.<\/p>\n We recommend cooking the pasta halfway through cooking in boiling salted water and for the rest of the time, in the cooking water of the mussels. All you need to do is implant and taste.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
\nPut them in a casserole with celery, carrot, onion, winter tomatoes, fennel, bay leaves and spicy pepper.
\nBring the ensemble<\/em> of flavours into cooking.<\/p>\nPreparazione delle cozze datterine<\/h2>\n
\nIn another pan we will put a little EVO oil, a clove of garlic, a bay leaf and mussels. After incorporating them, we will waste them with white wine.
\nWe will allow the alcohol to evaporate and add the fresh tomato in winter.<\/p>\nSpecial advice<\/h2>\n
\nWhile the cooking is going to be finished, let’s mix the pasta with a sprinkling of Roman pecorino cheese, evo oil and chopped parsley and lemon zest.<\/p>\n