Pasta e ceci con cozze (Versione Stampabile)
# Ingredienti:
→ Base ingredients
01 -
160 g ditalini rigati
02 -
1 can chickpeas, drained
03 -
1 potato, diced
04 -
150 g frozen mussels, thawed
05 -
100 g passata di pomodoro
→ Aromatics
06 -
1 celery stalk, chopped
07 -
1 carrot, chopped
08 -
1/2 onion, finely chopped
09 -
1 clove garlic, minced
10 -
Parsley, chopped
11 -
Sage, chopped
→ Seasoning
12 -
2 tablespoons olive oil
13 -
1 bouillon cube (for vegetable broth)
# Istruzioni:
01 -
Allow the frozen mussels to thaw.
02 -
In a pressure cooker, sauté a mixture of chopped onion, celery, and carrot with 2 tablespoons of olive oil. Add the diced potato and cook until slightly brown. Stir in the drained chickpeas, then pour in about 100 g of passata di pomodoro and cover with boiling broth prepared with the bouillon cube.
03 -
Bring the mixture to a boil and add the ditalini rigati. Seal the pressure cooker and cook for 5 minutes once it reaches full pressure.
04 -
Season the mussels with a mixture of chopped parsley and minced garlic. Cook them briefly with a bit of their own liquid. Open the pressure cooker, mix in the mussels, and serve topped with chopped sage.
# Note:
01 -
For a richer flavor, use fresh mussels and prepare homemade vegetable broth instead of using a bouillon cube.