Cavatelli con Cozze e Peperoni - Cavatelli with Mussels and Peppers

A very quick dish for dinner: add peppers to the traditional cavatelli with mussels and in half- hour you will have a new and delicious dish.

All photos - Copyright - ©2012 - La Casa e Il Giardino

Ingredients:

1/2 lb. fresh cavatelli
1 lb. of mussels
1 red bell pepper
1/3 lb. of small tomatoes
1 clove of garlic
Sprig of basil chopped
1/2 cup white wine
4 tablespoons of extra-virgin olive oil
Salt and pepper to taste

Roast the bell pepper. Remove skin and seeds and cut into strips.
In the meantime, clean the mussels eliminating their beards and rinse thoroughly under running water, 
In a medium pan heat the oil and garlic.  Add the mussels and white wine.  Cover and cook until mussels open. 
Remove from the heat, eliminate the shells and filter the water. (I always keep a cheese cloth handy).
Cook the cavatelli in salted water. 
In a large pan add the mussels and their water, pepper, basil and small tomatoes cut in half.  Drain the cavatelli and season with sauce.  Salt and pepper to taste.

PIZZA NIGHT...any day of the week

 

We have no specific night because pizza night in our house is the homemade kind -

We like our pizza thin and crispy and a good crust starts with a slow rising dough.  Yes, it requires time, therefore planning ahead is key.  I mix the dough in the morning, let it rise and use it in late afternoon.

Prep time

Dough doubled in size

 









We like different toppings

Dough topped with roasted peppers, garlic, parsley and olive oil

and different shapes.



Oblong, round, rolled

Focaccia topped with garlic and anchovies

Pizze fritte

All photos - Copyright - ©2012 - La Casa e Il Giardino

Layered pizza filled with roasted peppers

As you can see, my type of pizzas cannot be delivered.