A few of our fav foods at our latest Sun, Sand & Sea Retreat at Casa Ionio.
MUSSELS WITH SPAGHETTI PASTA
Ingredients
- Extra virgin olive oil
- 2 garlic cloves, lightly crushed (skin on)
- Fresh mussels, cleaned
- White wine
- Fresh parsley, finely chopped
- Black pepper
- Spaghetti
- Fresh cherry tomatoes, halved
Instructions
- Heat a generous drizzle of extra virgin olive oil in a large pan and add the crushed garlic cloves with their skin on.
- Add the mussels and cook over medium-high heat until they begin to open.
- Deglaze with white wine and allow the alcohol to evaporate.
- Finish the sauce with chopped parsley and freshly ground black pepper.
- Meanwhile, cook the spaghetti in salted boiling water until slightly undercooked.
- Transfer the spaghetti directly into the pan with the mussel sauce and finish cooking it in the pan, adding a little pasta water as needed to create a creamy, glossy sauce (“risottare” method).
- Just before serving, add the fresh cherry tomatoes and toss briefly to keep them bright and fresh.
- Serve immediately.
SAGE PESTO
Ingredients
- 2 cups of sage
- 100g almonds
- 50ml olive oil
- 100g pecorino cheese
- Salt
Instructions
- Clean the sage.
- Blend everything into a food processor (adding the cheese last to avoid over blending).
- Spread it on toast, a sandwich, add to pasta, salads, just about anything.
- Make extra to freeze into ice cubes for an easy meal next time.