Striped Lasagnetta with Mussel Cream

Ingredients for 4 servings

Black Bean Lasagnetta:

• 200 g La Veronese® black bean flour
• 140 g whole egg
• 4 g salt

Amaranth Lasagnetta:

• 200 g La Veronese® amaranth flour
• 100 g whole egg
• 1 g salt

For the Mussel Cream:

• 60 g extra virgin olive oil
• 60 g onion
• 150 g potatoes
• 150 ml dry white wine
• 300 g mussels
• 210–300 g mussel cooking water
• 1 chili pepper (optional)
• 50 g allowed breadcrumbs
• A few parsley leaves
• A grating of lemon zest
• 1 clove garlic
• La Veronese® rice flour for dusting

Preparation:

1. Knead the black bean flour with the egg and salt until you obtain a smooth, homogeneous dough. Do the same with the amaranth flour.
2. Roll out the black bean dough and cut it into tagliolini about 0.3 cm thick. Roll out the amaranth dough into a single sheet, also about 0.3 cm thick.
3. Remove any excess rice flour used for rolling. Arrange the black bean tagliolini irregularly on the amaranth sheet. Adjust the combined two-color dough to a thickness of about 0.4 cm.
4. Cut the dough into squares and boil in plenty of salted water for 3–4 minutes.
5. Peel the onion and potatoes and slice them thinly with a mandoline. Sauté in olive oil and deglaze with white wine. Cook for about 15 minutes.
6. Add the mussels and chili pepper, then blend. Add some mussel cooking water to achieve a creamy consistency.
7. Toast the breadcrumbs in a pan with oil, garlic, salt, and pepper. Stir in the chopped parsley.
8. Assemble the lasagnetta on the plate, alternating layers of pasta with layers of mussel cream. Leave the top layer free and decorate around with mussels and grated lemon zest. Serve crispy parsley on the side.