Pasta and beans with mussels: Peppe Guida's delicious recipe

Pasta and beans was his first successful dish, which he prepared at a very young age, in a restaurant where he worked to help a friend: «I liked it so much that I immediately understood that this would be my path and that I would always keep it in my heart and mind. cook the simple flavors of the tradition of my Sorrento Peninsula.”

Peppe Guida was born in Vico Equense 59 years ago, in the same house that now houses theAntica Osteria Nonna Rosa, one Michelin star, which he manages together with his two sons. Author of several books, television face and cooking video lessons on YouTube, he won the Gambero Rosso award for best digital communication.

His passion for pasta is well known, as is the care taken in the selection of ingredients and the cuisine rich in flavours, without frills. His latest recipe looks to the origins, to the famous pasta and beans, with the addition of mussels and a contemporary touch. «It's a very simple dish to make», she explains. «The only precaution is to ensure an excellent raw material: the flavor all comes from there.” As a pairing, the sommelier of the Antica Osteria Nonna Rosa – Iolanda Maria Irene Minasola – suggests a white wine from Campania with great personality, freshness and flavor such as the Greco di Tufo. Good work.

Pasta, beans and herbs mixed at the bottom of the sea

Ingredients for 4 people: 350 g Mischiato Potente Pastificio dei Campi (7 different pasta shapes, characterized by a great body and in some shapes by streaks, ed.); 1 kg of well-cleaned mussels; 400 g of already boiled beans; Aromatic herbs (parsley, savory, celery, thyme, fennel or whatever you prefer); 1 lemon, peel; Chili; Garlic; Salt; Extra virgin olive oil.

1. In a pan, open the mussels with garlic, oil, chilli pepper and a couple of ladles of water. As they open, remove them from the heat. When they are all ready, shell them and set them aside.
2. Filter the broth obtained and keep warm.
3. Drop the pasta into lightly salted boiling water.
4. Prepare the bunch of aromatic herbs in a teapot, together with the lemon peel, chilli pepper and fresh garlic. Just before serving the dish, 1-2 minutes before, add the boiling mussel broth and leave to infuse.
5. Drain the pasta, well al dente, and mix it with the beans and mussels, as if it were a salad.
6. Season with finely chopped parsley and a drizzle of oil.
7. Plate the pasta on a deep plate for each diner.
8. Serve by pouring a little aromatic infusion onto each plate.
9. Finish with a little chopped parsley and a drizzle of raw oil.