The protagonist of this recipe: Pecorino Romano PDO
Ingredients
4 people- Carnaroli rice 280 g
- Mussels 20
- Pecorino Romano PDO 100 g
- Milk 100 g
- Oil to taste
- Salt to taste
Method
The mussels
Clean the mussels, remove the thread that binds them, scrape them from the concretions that are formed on the shells on the outside.
In a pan, put the oil and brown garlic and parsley, then add the mussels, cover and cook over low heat for 5 minutes so that the mussels open.
Take the water released by the mussels, filter it and set it aside.
Rice and cheese cream
Cook the rice in lightly salted water and when cooked blend everything until it forms a cream, help yourself with the water from the mussels that you have prepared previously.
Prepare the cheese cream, by melting the Pecorino Romano together with milk, over a very low heat.
Compose the dish
Once ready, lay the cream obtained down inside the mussels.
Plate the rice up in a pasta bowl and decorate with the mussels stuffed with pecorino cheese!
RECIPE BY: Luisa Bayre and her staff
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