Buckwheat pizzoccheri pasta with potatoes, mussels, cubes of smoked bacon and turnip greens
440 min Easy
Recipe By
Federico Quaglia
Ingredients
120 g cubes of smoked bacon
320 g buckwheat pizzoccheri
240 g new potatoes
120 g turnip greens
1 clove of garlic
chilli pepper
1 glass of white wine
320 g mussels
olive oil
salt and pepper
Preparation
Boil potatoes in plenty of salted water and keep water aside for later : you will use it to boil the pasta.
Stir-fry garlic, chili pepper, turnip greens and smoked bacon. Add the mussels, simmer with white wine and cover with a lid until the mussels are open.
Add the potatoes, the pizzoccheri and a ladle of cooking water and finish cooking with a trickle of oil, salt and pepper. Serve the pizzoccheri in a rustic plate slightly heated in the oven.