For the recipe, the Chef suggests hand-made cavatelli, made with water, flour and re-milled semolina, but substitution with simple potato dumplings is also "allowed".
This dish was designed to bring together all the products of the Sorrento peninsula: Cavatelli or gnocchetti, which are part of the classic dishes of the Molise-Campanian tradition; Fagioli Butirri, typical bean of Vico Equense, a legume of extraordinary flavour, in danger of extinction, coming from Santa Maria del Castello, used by some for its sweetness even in the preparation of pastiera; Cozze di Torre Annunziata, i.e. the best mussel in the area at the moment; Wild fennel, as a decoration, present throughout the peninsula from which an appreciated and aromatic liqueur is also obtained; Extra virgin olive oil which has a millenary tradition in Sorrento; Wafer of red coral, symbol of Torre del Greco.
Ingredients:
300 g of cavatelli or dumplings
100 of butter beans
500 of mussels in shell
50 grams of dried tomatoes
50 grams of grated Parmesan or seasoned provolone
Wild fennel
Extra virgin olive oil
White wine
Garlic
parsley
Sale
Pepe
Method
First, cook the butirri beans in plenty of water without salt, when cooked, blend everything.
In another pan, cook the mussels in a classic sauté (made by browning a few cloves of garlic in a pan, pouring the mussels, half a glass of wine to let it evaporate, all very quickly, adding a few parsley leaves) and shell them . Then add the cavatelli to the same pan together with the mussels and season them.
Once removed from the heat, add some raw oil and wild fennel.
Introduction
Spread the cream made from the beans on the plate and arrange the cavatelli with mussels and wild fennel on top.
To add something extra to the dish, add a small julienne of dried tomatoes.
Finally, to decorate everything, the chef uses a wafer of cheese resembling a coral, the symbol of Torre del Greco. But you can put a simple wafer obtained by cooking a spoonful of grated Parmesan or aged provolone cheese in a pan until you get a thin crunchy crust
