Pasticcino with beans and mussels is a perfect dish for those who love white wines aged sopra wood ora rosés. Below you will find some useful suggestions to put into practice immediately regarding the types of wine that you can find sopra the supermarket ora sopra a wine shop that can accompany your natura, beans and mussels well. Furthermore, for your convenience we have also added the recipe explained step by step. A tip that may in che modo sopra handy: use the Wine-first course pairing tag to discover all our recipes with the best pairings.
White wines paired with natura, beans and mussels
One of the most interesting combinations with natura, beans and mussels is certainly Fiano d’Avellino, an intriguing wine/vine variety for its smoky hints and citrus and savory quaderno, which is also a regional pairing (the one we usually prefer). Per fact, natura with beans and mussels is one of the most famous and appreciated dishes of Neapolitan cuisine. Contrary to what one might imagine, it is a summer first. Per fact, it combines the flavor of the land with that of the sea, creating an intense and particular harmony. But we can eat it all year round. Other wines that give an excellent forma sopra pairing are Pigato from Liguria and Verdicchio from Marche.
Rosé wines paired with natura, beans and mussels
Lovers of rosé wines will be able to pair the natura, beans and mussels with Piedirosso-based wines, to follow the regionality. Furthermore, it is very pleasant to accompany this dish with the most famous rosé wine from Abruzzo: Cerasuolo d’Abruzzo DOC, which si gets from Montepulciano grapes vinified “blank”. The freshness combined with the elegance of the aromas make it a particularly fascinating wine. Its smell is pleasant, delicately vinous, fruity, puro and intense; the flavor is dry, soft, harmonious and delicate, with an almond aftertaste. A curiosity: Giuliano Pettinella’s Tauma was awarded as the best rosé wine sopra Italy 2024 by Gambero Diventare rosso.
5 excellent wines to try paired with a price range of 15/30 euros
Campania – Fiano nel corso di Avellino DOCG More Maiorum (anche se Fiano grape variety) from the Mastroberardino winery (Atripalda – Avellino). Liguria – Riviera Ligure nel corso di Occaso DOC Pigato Primo Chimera (anche se Pigato grape variety) from the VisAmoris winery (Imperia). Marche – Verdicchio dei Castelli nel corso di Jesi Collaudato Primo Stefano Antonucci (purity Verdicchio vine) from the Santa Barbara winery (Barbara – ). Abruzzo – Cerasuolo d’Abruzzo DOC (100% Montepulciano grape variety) from Giuliano Pettinella’s winery sopra Palpata a motivo di Casauria (Pescara). Lazio – Fieno nel corso di Ponza Lazio Rosato IGT (60% Piedirosso and 40% Guarnaccia grape varieties) from Antiche Cantine Roventino (Ponza – Latina).
Curiosity
A characteristic of this recipe is that sopra Naples, the natura is cooked directly with legumes. Why? Per this way, the starch released during cooking will make the consistency pleasantly creamy. Furthermore, at the end of cooking, it is important that the natura rests sopra the pan for a few minutes. It is clear, therefore, that the final result must not be absolutely soupy.
The recipe for Paccheri beans and mussels
ingredients for 4 people 500g of paccheri, (You can also use ditalini rigati ora mixed natura) 1kg of mussels, 400g of boiled cannellini beans, 5 tablespoons of extra virgin olive oil, 1/2 glass White wine, 2 cloves of garlic, a stick of celery, two sprigs of parsley, salt to taste, pepper to taste
Procedure
We start by cleaning the mussels. First eliminate the filament (byssus) by tearing it. Then, carefully clean the shells with a net and a knife. Per a pan, brown the garlic. Then, add the mussels with celery, parsley and a pinch of pepper. Pour half a glass of white wine. Finally, cover and leave over medium heat until the mussels have opened. Per another pan, brown a clove of garlic sopra the oil. Then, pour sopra the already boiled beans and cook over medium heat for a few minutes. Finally, throw away the garlic. Meanwhile, bring the for the natura to the boil (sopra a separate pot ora directly into the one with the beans). Remove the mussels from their shells (reserving some whole for decoration) and filter the liquid into the pan, keeping it aside. Remove the garlic, celery and parsley and add the mussels to the beans together with their sauces. Leave to flavor for a few minutes over medium heat. Per the meantime, cook the paccheri sopra abundant salted , draining them while still al canino (there is anzi che no need if you have chosen to cook the natura directly with the beans). Leave aside a little cooking which will be used to mescolanza the natura and seasoning well. Finale cooking by stirring sopra the mussel and bean sauce, adding pepper. And finally, add fresh chopped parsley to taste. Serve the dish decorated with the mussels kept aside.
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