{"id":8360,"date":"2025-05-01T07:30:59","date_gmt":"2025-05-01T05:30:59","guid":{"rendered":"https:\/\/www.villadianella.it\/recipe-of-the-month-sombreri-with-maremma-burrata-mussel-ragu-fava-beans-and-pecorino-di-pienza"},"modified":"2025-05-22T10:29:54","modified_gmt":"2025-05-22T08:29:54","slug":"recipe-of-the-month-sombreri-with-maremma-burrata-mussel-ragu-fava-beans-and-pecorino-di-pienza","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/recipe-of-the-month-sombreri-with-maremma-burrata-mussel-ragu-fava-beans-and-pecorino-di-pienza","title":{"rendered":"Recipe of the Month: Sombreri with Maremma Burrata, Mussel Rag\u00f9, Fava Beans and Pecorino di Pienza"},"content":{"rendered":"

\"\"<\/em><\/p>\n

By Chef Alessio Bagnoli<\/em><\/p>\n

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 rag\u00f9, fava beans and Pecorino di Pienza<\/strong>. A recipe that enhances the freshness of the ingredients, light but rich in flavor, ideal for spring. <\/p>\n

\n

Ingredients (serves 4)<\/h3>\n
    \n
  • 320 g sombreri filled with Maremma burrata<\/strong><\/li>\n
  • 500 g fresh mussels<\/strong><\/li>\n
  • 200 g fava beans<\/strong> (fresh broad beans)<\/li>\n
  • 80 g semi-aged Pecorino di Pienza<\/strong><\/li>\n
  • 1 clove of garlic<\/strong><\/li>\n
  • Extra virgin olive oil to taste<\/strong><\/li>\n
  • 1 glass of ros\u00e9 \u201cAll\u2019Aria Aperta\u201d Villa Dianella<\/strong><\/li>\n
  • Salt and pepper to taste<\/li>\n<\/ul>\n
    \n

    Preparation<\/h3>\n

    1. Open the mussels
    \n<\/strong>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 ros\u00e9 \u201cAll\u2019Aria Aperta<\/strong>\u201d. Cover and let the mussels open over high heat for a few minutes. Once opened, remove the shells and strain the cooking liquid. <\/p>\n

    \n

    2. Blanch the fava beans
    \n<\/strong>Use the mussel cooking water to quickly blanch the fava beans<\/strong>, keeping them crisp and green. A few minutes is enough. <\/p>\n

    \n

    3. Cook the sombreri
    \n<\/strong>Meanwhile, cook the sombreri di burrata <\/strong>in plenty of salted boiling water for about 3 minutes.<\/strong><\/p>\n

    \n

    4. Finish the rag\u00f9
    \n<\/strong>Drain the pasta and transfer it to the pan with the mussels and fava beans. Saut\u00e9 everything over medium heat, adding a bit of the pasta\u2019s cooking water if necessary. To finish, stir in some grated semi-aged Pecorino di Pienza<\/strong> to add creaminess and character to the dish. <\/p>\n

    \n

    Chef\u2019s Tip<\/h3>\n

    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 ros\u00e9 \u201cAll\u2019Aria Aperta<\/strong>\u201d, which enhances the balance between the delicate flavor of the burrata, the savory mussels and the freshness of the fava beans. <\/p>\n

    \n

    A dish that captures Tuscan spring \u2014 sea, land, countryside and cheesemaking tradition.
    We look forward to seeing you at the Bistr\u00f2 of Villa Dianella to taste it directly from the hands of Chef Alessio Bagnoli! <\/p>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":1,"featured_media":8357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","footnotes":"","_fp_seo_title":"","_fp_seo_meta_description":"","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":""},"categories":[484],"tags":[825,840,839,838,837,836,835,834,833,832,831,830,829,828,827,826,515,824,823,822,821,820,819,818,817,816,815,814,813,812,811,810],"class_list":{"0":"post-8360","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news-en","8":"tag-fave-fresche-en","9":"tag-tuscan-tradition-en","10":"tag-bistro-villa-dianella-en","11":"tag-gourmet-recipes-en","12":"tag-ricette-gourmet-en","13":"tag-surf-and-turf-en","14":"tag-mare-e-terra-en","15":"tag-tuscan-dish-en","16":"tag-piatto-toscano-en","17":"tag-spring-recipe-en","18":"tag-primavera-in-cucina-en","19":"tag-allaria-aperta-en","20":"tag-vino-rosato-en","21":"tag-rose-wine-en","22":"tag-pecorino-di-pienza-en","23":"tag-fresh-fava-beans-en","24":"tag-villa-dianella-en-2","25":"tag-baccelli-en","26":"tag-mussel-ragu-en","27":"tag-ragu-di-cozze-en","28":"tag-burrata-maremmana-en","29":"tag-burrata-pasta-en","30":"tag-sombreri-di-burrata-en","31":"tag-recipe-of-the-month-en","32":"tag-ricetta-del-mese-en","33":"tag-pecorino-cheese-en","34":"tag-seasonal-cooking-en","35":"tag-cucina-stagionale-en","36":"tag-tuscan-cuisine-en","37":"tag-cucina-toscana-en","38":"tag-chef-alessio-bagnoli-en-2","39":"tag-tradizione-toscana-en"},"yoast_head":"\nRecipe of the Month: Sombreri with Maremma Burrata, Mussel Rag\u00f9, Fava Beans and Pecorino di Pienza - 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