Soup with pumpkin, mussels and pasta – a detailed recipe cooking. The author of the recipe is David Rocco actor, продюсер, телеведущий, писатель 
Photo of the dish: ДэвидMalosh Time: 50 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. fresh mussels
- 200 gr. ditalini pasta
- 300 gr nutmeg pumpkin, peel seeds, chopped cubes
- 1/2 tbsp. grated parmesan
- 1 tbsp. dry white wine
- 1/2 tbsp. olive oil
- 2 cloves of garlic, chop
- 1 onion, chop
- 1 fresh chilli, chop
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: mussels, ditalini paste, pumpkin, nutmeg pumpkin, cheese, Parmesan cheese, white wine, onion, garlic, chili
Recipe preparation:
- Go through the mussels and throw open and cracked. Then to scrape off any growths from the surface of the shells. Pull out the base of the barb shells and remove. Rinse the sink thoroughly a stiff brush under cold running water.
- Heat in a large saucepan at a moderately high temperature 1/4 Art. olive oil. Add garlic, chili pepper and fry, stirring for a minute. Add mussels, wine, salt and pepper, mix. Cover and bring to a boil, cook until mussels will not open, approximately 8 to 10 minutes. Cool a little then remove the garlic. Peel the mussels and do not discard revealed. Return the mussel meat back to the broth.
- In a separate large pan, heat 1/4 tbsp. olive oil at moderately high temperature. Add onion, pumpkin, season salt and pepper to taste, fry until golden brown, about 8 min Stir in Ditalini paste and pour 3 tbsp. boiled water, bring to a boil and cook, stirring, until ready, approximately 12 minutes If ingredients take longer to cooking, then add more water and increase
Time for preparing
.To make the soup puree, you can knead the back of the fork half the pulp of the pumpkin.
- Add the broth with mussels to the paste and boil for 5 minutes., to mix the flavors. Pour the soup with pumpkin and mussels into plates, sprinkle with parmesan and parsley.
