Gluten-free corn rigatoni with mussels and potatoes

Gluten-free corn rigatoni with mussels and potatoes
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Time: 45 minuti
Difficulty: Facile

Ingredients for 4 people:
300 g Corn Rigatoni Gluten-free Pasta di Venezia - 500 g Mussels - 300 g Potatoes with 2 cloves of garlic
50 g cherry tomatoes
60 g gluten free breadcrumbs
1 bunch of parsley
2 glasses of water
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extra virgin olive oil
black pepper
40 g Parmesan cheese to be grated

Process
Start to clean the mussels: remove the fine grain from each mussel and eliminate any impurities on the shell, helping with a steel wool. Put the molluscs in a large pot with a clove of garlic in a shirt and a tablespoon of olive oil. Cover with the lid,cook over low heat until all the shells have opened. At this point divide the shells: the one where the shellfish is stored, while the other can be thrown away.
Filter the leaked liquid with a thin sieve and put it aside.
Now prepare the breading: finely chop the garlic and add it to the breadcrumbs; then chop the parsley and add half to the breadcrumbs, stir and add the extra virgin olive oil.
Take a large pot and fill it with water, bring to a boil and add salt, toss the gluten-free rigatoni to cook. for about 9 minutes, at the end of cooking drain and check that they have remained al dente, pour everything into a boule and season with a drizzleoil so as not to attack the pasta.
Peel the potatoes and cut them into wedges and put them all in a bowl, put a pot of water on the stove and bring to a boil, seared the potatoes for about 8 minutes, do not have to cook in excess, drain and put everything in a boule until the time of use.
Take a round baking dish in terra cotta and cover the bottom with extra virgin olive oil, put the potatoes, salt and pepper and sprinkle with parsley.
Continue with a layer of mussels, sprinkle with the Parmesan and continue adding the corn rigatoni. Now add the liquid of the mussels that you have kept aside the previously scalded tomatoes, taking care to pour it gently over the whole pan.
Continue with another layer of potatoes,mussels and rigatoni, add a sprinkling of parsley, salt and pepper and complete the layer with breadcrumbs. Gently add the water from one side of the pan until you reach just below the breading. Complete with a little oil and bake the rigatoni potatoes and mussels, in the lower part of the oven, at 180 ° for 20 minutes with a static oven. The surface must be golden and your rigatoni potatoes and mussels will be ready to be tasted!

Chef's recipe Marco Scaglione
Photo Iuri Niccolai

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