Potato cream, mussels, and smoked provola cheese sauce: Antonino Cannavacciuolo's haute cuisine pasta dish.

Ingredients

SERVES 4

For the potato cream, mussels and smoked provola cheese sauce

500 g mussels
2 potatoes
2 cloves of garlic
3 sprigs of parsley
2 spring onions
extra-virgin olive oil
200 ml smoked provola cheese sauce

For the pasta

200 g mixed short pasta
2 cloves of garlic
600 ml fish stock
1 chili pepper
a pinch of chopped parsley
grated Parmigiano cheese to taste
anchovy sauce
salt to taste
pepper to taste
extra-virgin olive oil
garlic oil (1 head of garlic per 100 ml of extra-virgin olive oil; blend)

For finishing and/or plating

1 potato
sunflower oil
sprouts and flowers

Procedure

For the potato cream, mussels and smoked provola cheese sauce

Put the oil, garlic and parsley in a pan. When the oil is hot, add the mussels, which have been cleaned and scrubbed, and cover. After 30 seconds, pour in ½ cup of water and cover again.

As soon as the mussels open, remove them from the heat, drain them and filter the cooking water.

Chop and brown the spring onions, add the diced potatoes, pour in the cooking water from the mussels and the smoked provola cheese. Cook for twenty minutes.

Blend and set aside.

In a saucepan, sauté the garlic and chili pepper in extra-virgin olive oil. Once they are golden brown, remove them and pour in some of the fish broth.

Bring to a boil, add the pasta and continue cooking, gradually adding the broth as you would for risotto.

After about 10 minutes, add the potato cream, mussels, and smoked provola cheese. When cooked, add the mussels to the saucepan and remove from the heat. Stir in the Parmigiano, extra-virgin olive oil, pepper, garlic oil, chopped parsley, and anchovy sauce. Season with salt.

Cut a potato into brunoise and fry in sunflower oil.

Place the mixed pasta in a bowl and garnish with the potato brunoise, sprouts, and flowers. Finish with a drizzle of extra-virgin olive oil.

Find all the chef's recipes here

Cover photo: @Stefano Fusaro