By Chef Alessio Bagnoli
For this month, Chef Alessio Bagnoli offers a dish that perfectly combines sea and land in the true Tuscan style: sombreri filled with Maremma burrata with mussel ragù, fava beans and Pecorino di Pienza. A recipe that enhances the freshness of the ingredients, light but rich in flavor, ideal for spring.
Ingredients (serves 4)
- 320 g sombreri filled with Maremma burrata
- 500 g fresh mussels
- 200 g fava beans (fresh broad beans)
- 80 g semi-aged Pecorino di Pienza
- 1 clove of garlic
- Extra virgin olive oil to taste
- 1 glass of rosé “All’Aria Aperta” Villa Dianella
- Salt and pepper to taste
Preparation
1. Open the mussels
In a hot pan, heat a drizzle of oil with the crushed garlic clove. When the oil is hot, add the mussels and deglaze with a glass of our rosé “All’Aria Aperta”. Cover and let the mussels open over high heat for a few minutes. Once opened, remove the shells and strain the cooking liquid.
2. Blanch the fava beans
Use the mussel cooking water to quickly blanch the fava beans, keeping them crisp and green. A few minutes is enough.
3. Cook the sombreri
Meanwhile, cook the sombreri di burrata in plenty of salted boiling water for about 3 minutes.
4. Finish the ragù
Drain the pasta and transfer it to the pan with the mussels and fava beans. Sauté everything over medium heat, adding a bit of the pasta’s cooking water if necessary. To finish, stir in some grated semi-aged Pecorino di Pienza to add creaminess and character to the dish.
Chef’s Tip
Serve the sombreri hot, topped with an extra grating of pecorino and, if you like, a drizzle of raw olive oil. This dish pairs perfectly with a glass of our rosé “All’Aria Aperta”, which enhances the balance between the delicate flavor of the burrata, the savory mussels and the freshness of the fava beans.
A dish that captures Tuscan spring — sea, land, countryside and cheesemaking tradition.
We look forward to seeing you at the Bistrò of Villa Dianella to taste it directly from the hands of Chef Alessio Bagnoli!
