[Chef Teresa Buongiorno speaking Italian with English Translator]
This dish is called Agnolotti with potatoes and mussels.
This is a dish I just invented myself this summer,
because.... and I put it on my menu at my restaurant this summer....
because I wanted to do something different than just spaghetti with mussels,
or spaghetti with seafood.
So, I decided to make something a little bit more elegant.
And came to idea for me to just use egg pasta, filled with mussels.
So I need green pasta which is made with eggs and parsley.
So, we're going to get fresh mussels. We're going to wash it very well.
We're going to put in in a pot with a drizzle of extra virgin olive oil and parsley.
And we're gonna cook a low flame.
Are you cooking it with high flame?
No, I cook it with low flame and just for a few minutes to have the mussels to open up.
As you can tell, after two minutes they start to open up,
and I can take the fruit from the shell.
I already made it before, and I saved that with their own juice.
Half of this mussel, we leave them whole for our sauce that we make later,
and the other half, I chopped them very fine....
So I'm gonna use a skillet
and pour some extra-virgin olive oil,
and I'm gonna put my mix of very fine chopped mussels
with a very generous amount of parsley.
Because here in Puglia, we use a lot of parsley, especially for cooking the mussel.
I'm gonna put a little bit fresh black pepper.
[ambient noise]
And just sauté — just a little bit.
Now, to make my mix, I decided to use boiled potatoes,
which I smashed and so I can do my filling.
For mussels, it's very important to use garlic to give a flavor,
so what I've done, (I prepared last night)
I infused extra virgin olive oil with fresh garlic for all night,
and I just I'm gonna add a little bit of extra virgin olive oil infused with garlic
to give it just the flavor of garlic.
And the reason why I've done that and I didn't use the whole garlic
is just because it's easy for digestion.
Then you have to add a little bit of salt.
Especially for the potatoes, because the mussel
already have the flavor and the saltiness in there.
And also we add a little bit of fresh ground pepper.
I already put my mixture in a piping bag,
to do the job faster and neater.
And I'm gonna prepare now the agnolotti.
[ambient noise]
Let's close it this way, so we can take the air out....
[ambient noise]
There you go. And then I'm gonna cut in this way....
The agnolotti is not really traditional dish from Puglia.
No, they're not, but I try to use traditional ingredients from my region which is Puglia,
and then I use other techniques for different region of Italy.
Agnolotti, they're really traditionally from Piedmont,
like if you remember agnolotti from Piedmont, they make a with a Arrosto Sauce.
I made it a little bit different. I made it with ingredients from Puglia — I made it with mussels.
[ambient noise]
We made it a little bit bigger. This is not the traditional agnolotti.
Traditionally, Agnolotti is smaller. This is a little bit bigger
because we wanted to give the flavor in our mouths of the mussels.
We serve it exactly like this, but in my restaurant.
Now we're going to cook the agnolotti in very abundant salty water.
And then we're going to add our sauce which we're gonna make it right now.
The basic of the sauce is going to be of course mussels.
We're going to use the mussels
— the water that came from the mussel when we open it up before.
[ambient noise]
We're going to put the water of the mussel in a skillet....
[ambient noise]
While we're waiting for the Agnolotti to cook,
we're going to reduce the water from the mussels.
[ambient noise]
Are the Agnolotti already? Okay.
While the water from the mussels reducing, we're going to add a little bit of extra virgin olive oil.
[ambient noise]
Now we're going to add some mussels that we put it on the side before....
[ambient noise]
The Agnolotti — they don't need too much cooking time. They need maybe five minutes.
The sauce is really reduced the way I want it. Nice and is going a little bit thicker.
Let's add a little bit more extra virgin olive oil.
[ambient noise]
Now I think this is ready, thank you.
[ambient noise]
Let's sauté just a little bit....
[ambient noise]
Can you please pass me the plate?
[ambient noise]
A bit of extra-virgin olive oil....
There you are. Agnolotti with mussels and potatoes.