Attuppateddi with mussels, zucchini and caciocavallo
Instructions
Open the mussels in the Pan and strain the broth.
Cook pasta in salted boiling water to which you have added the broth.
Aside from the onion and sauté the courgette and pay inside the pot.
Add shelled mussels and serve with raw oil and caciocavallo.
Ingredients and dosing for 4 persons
- 300 g of pasta type thimbles (attuppateddi)
- 500 g of fresh mussels
- 1 courgette
- 1 onion
- 50 g of caciocavallo cheese
- 1 clove of garlic
- Olive oil
- Salt