Ricetta PAPPA AL POMODORO CON COZZE *Che Sapore Irresistibile!* Chef Max Mariola

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread offers more fiber and nutrients.

mussels

🥗Healthier: clams

💰Cheaper: canned clams

Canned clams are more affordable and easier to find.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Start by heating a drop of olive oil in a non-stick wok.

Slice fresh garlic and add it to the wok.

Clean the mussels by removing the stubble carefully without pulling out the internal pulp.

Rinse the mussels under water and keep them in a closed net to store them in the fridge.

Add the mussels to the wok with the garlic and a bit of water to create liquid for cooking.

Cover the wok with a lid and let the mussels open, checking them occasionally.

Chop stale bread into small pieces, including the crust if desired.

Prepare parsley by chopping it finely.

Once the mussels are open, remove them from the shell and set them aside, discarding any unopened ones.

Decant the mussel cooking liquid, leaving impurities behind, and rinse the wok.

Add chopped red onion to the wok and sauté until softened.

Add the yellow datterini tomato puree to the wok and mix well.

Add the chopped stale bread to the mixture and stir to combine.

Pour in additional water to create a soupy consistency and let it simmer until thickened.

Stir in the chopped parsley and chili pepper for flavor.

Serve the pappa al pomodoro in bowls, topped with mussels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens