Home » Broad beans, chicory and mussels – City of Salerno

Broad beans, chicory and mussels – City of Salerno

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Broad beans, chicory and mussels – City of Salerno

Ingredients for 4 folks:

  • 400 g of chicory
  • 200 g of shelled dried broad beans
  • 50 g of exhausting ricotta
  • 300 g of dwell black mussels
  • 1 clove of garlic
  • 1 shallot
  • 1 medium potato
  • Extra virgin olive oil
  • White wine
  • Apple cider vinegar
  • Vegetable broth
  • Selling


Soak the broad beans in heat water for about two hours. Take them out and wash them twice in chilly water. In a pan, mix the shallot, roughly chopped, oil and broad beans, flip every part on excessive warmth, then cowl the vegetable broth and add the potatoes.
cleaned, cooked on low warmth till properly cooked. Leave one half as it’s, mix the remaining half. Open the mussels in a pan with a drizzle of oil and white wine, bend them, add the fruit and their liquid to the broad bean puree, season with salt and put together with apple cider vinegar. Carefully clear the chicory and boil the vegetable broth. Remove and put in a pan with oil and a clove of garlic; lastly stir within the stable ricotta. Serve with broad bean cream, chicory nest and end with inexperienced beans and cooked mussels.

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