Pasta and pistachios
This week, impress your guests with two of the contemporary Italian dishes that Grainne O’Keefe and Hugh Higgins will be serving up in the House of Peroni, which opens from July 5 to 15 in Dublin city centre. See thehouseofperoni.com for details on how to book a table
Mussel tagliatelle
Ingredients, serves six
500g 00 flour
10g fine salt
4 whole eggs
4 egg yolks
20ml olive oil
1kg mussels
30ml white wine
5g thyme
3 cloves garlic
150ml stock
2 corn on the cob
20g pistachios, crushed
20g diced lardo
Knob of butter
Fresh parsley, chopped just before you serve
Method
1. To make the pasta, place the flour and salt into a bowl and make a well in the centre. ...