Intrecci Legù with cream of potatoes, mussels and bottarga

list In: Main Course

Legumes and mollusk: perfect match!


• 200 gr. of Intrecci with 3 Legumes

• 200 gr. boiled potatoes

• 200 gr. of mussels already shelled

• parsley and basil to taste

• 2 tablespoons of grated bottarga

• extra virgin olive oil to taste


1) Prepare the potato cream by blending the potatoes with an immersion blender, a couple of tablespoons of potato cooking water, about two tablespoons of oil and a little basil and parsley. You will need to get a smooth and not too liquid cream.

2) In a pan with a drizzle of oil, lightly sauté the mussels, blending with a little hot water. Add the potato cream and cook for a few more minutes.

3) Cook the pasta in salted water, drain it in the sauce and add a little cooking water if necessary. Turn off the heat, add the bottarga and serve.

Recipe of @cioccolatoevaniglia_

Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December

New Account Register

Already have an account?
Log in instead Or Reset password