Lido shells
Lido di Jesolo can be boring in the fall, so I have nothing left but to taste the pasta & wine. Fortunately, the restaurants are open out of season: D. On the way home, I bought the mussels, and I barely found the recipe on one blog and corrected it a bit, to make it look like the one from Lida ... find the mussels and go!
Preparation steps
- Prepare the ingredients. Since this is an appetizer, I recommend cooking 3-4 mussels per person, it will be too much (unless you have small stealthy handles in the kitchen;)) I didn't have fresh spinach, so briquettes were also served. Dissolve them in the microwave and drain well. Remove the skin with the sausages. Cook the mussels al dente, drain and immediately transfer to a bowl with ice water to stand until filled. It helps when ice cubes are thrown into the water — the pasta will stay firm.
- Fry the sausages, stirring and chopping them along the way, until they are like stuffed meat. You don't have to fry them, they go in the oven later. Add tomato sauce, I prefer homemade. Add and squeeze the garlic, then cook briefly and add the spinach. Minute for a minute or two and turn off. Add the young cheese and mix well to combine the ingredients. Try it, then add or salt to taste. I didn’t need it, the sausages were salty and peppery enough.
- Drain the pasta. Fill each with the mixture, using a spoon. Put in a container in which it will be baked. I used a silicone mold because there is no lubrication.
- Grate the cheese over the pasta. My picture is before adding the cheese. Put in the oven and occasionally take a look. It’s done when the cheese melts and turns brown.
- Enjoy the flavors. As you can see, in our country this is popular as finger food;)
Serving
A couple more pictures and, let me mention, my shells are pretty closed and not overfilled, just because this little dirty guy eats them with his fingers :)
