Prosciutto Recipes Pasta
Chef-owner of Christchurch’s Casa Nostra restaurant Felice Mannucci confused to New Zealand from Tuscany in the 1970s.
It was adulation that lured Felice Mannucci from his home in Viareggio, Tuscany to Christchurch.
Afterwards marrying Kiwi Paulette, who he met while she was holidaying in Italy, they confused to her home boondocks in the mid-1970s.
It was, recalls the now 70-year-old Mannucci, “as far from Italy as it was accessible to get”.
“You couldn’t buy olive oil, pasta or Italian cheese! I had to go home for a anniversary afterwards two years, aloof so I could eat appropriate food.”
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Felice Mannucci with his wife Paulette, who he met in Italy aback she was there on holiday.
So what do you do aback you can’t acquisition the aliment you crave? You alpha your own restaurant, agilely sourcing and authoritative capacity such as beginning pasta and prosciutto.
“When we approved to get a accommodation to buy a pasta machine, the coffer administrator didn’t alike apperceive what pasta was.”
But the couple, who’ve been affiliated 46 years, persevered and accept aback endemic four Italian eateries, including Il Felice for 11 years, Tutte Bene for 10 and their latest in Ferrymead, Casa Nostra, for the accomplished four-and-a-bit years.
Being amidst by so abundant accurate Italian food, it’s adamantine to brainstorm Mannucci missing annihilation from home.
Felice Mannucci’s grandparents Livia and Dante Ruggeri.
“What I do absence is pasta e cozze, fabricated by my grandmother.
“It’s accessible to accomplish – aloof beginning pasta, mussels and beans – which I’ve fabricated in my restaurants abounding times for barter who’ve admired it.
“But it’s never the aforementioned as the aboriginal time I tasted it aback I was 10 or 11, blockage at my grandmother’s abode abutting to the sea.
“I swam out to get the mussels and she created this abracadabra in a pot with academician from the garden. Alike now, I can shut my eyes and brainstorm myself aback there, bistro the simplest but freshest meal possible.”
PASTA E COZZE
Pasta e cozze is the basin Felice Mannucci remembers best from his Tuscan childhood.
1 accomplished tomato500g beginning mussels100g broiled or beginning pasta150g above cannellini beans2 cautiously chopped garlic clovesA compression of chilli flakes or bisected a beginning chilliA few leaves of academician (to your liking)Salt and pepper to seasonFinely chopped parsleyExtra abstinent olive oil
Pre-heat a pot of baptize and baker pasta as per instructions. Clean the mussels by ablution them able-bodied and rinsing in beginning water – leave to drain.
In a ample pan, calefaction 2 tablespoons olive oil and 1 abysm of chopped garlic for a minute until soft.
Add the mussels, awning with a lid and baker on aerial for about 5-6 minutes, afraid the pan occasionally until the mussels accept opened.
Strain the mussels over a basin to accumulate the juices.
Separate the mussels from their shells befitting a few for garnish. Place the mussels and the booze to one side.
Calefaction oil in a pan. Add 1 clove of chopped garlic, chilli, academician and one diced amazon to the pan set on a average calefaction for 2-3 account and add ⅔ of the cannellini beans, aqueous larboard from the mussels and accompany to a ablaze boil, bringing all the capacity together. Blend all these calm to anatomy a creamy, bland sauce. Add the adapted pasta and mollusk meat, a few shells and actual cannellini beans to the booze in the pan and activity together.
Sprinkle over some beginning parsley and serve.
Prosciutto Recipes Pasta – prosciutto recipes pasta
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