A quick main course that combines Asian style with Italian tradition

The recipe “Made in Loison” Bavette, mussels, citrus fruits and Mandarin panettone powder was created by Matteo Villani, a personal chef with a passion for Japan, its cuisine and traditions.
Maestro Gualtiero Marchesi said of him: “Matteo, you bring to the kitchen the wisdom of tradition and the madness of innovation, you mix the ancient and the modern… But is being crazy in the kitchen a good thing? I would say so!”
The occasion was his victory on the program “Il pranzo della domenica“, conducted by Elenoire Casalegno and Gualtiero Marchesi.

Made in Loison recipes are “smart” ideas for using panettone in a simple and creative way, creating new sweet and savory dishes.
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The recipe
For this dish, you can read the instructions below or follow the video-recipe.
  •  
  • Ingredients
  • Bavette or spaghetti
  • Fresh mussels
  • 1 lemon and 1 orange
  • Late Ciaculli Mandarin Panettone powder
 
Directions
Place the mussels in a frying pan over high heat with a little oil, cover and wait 5 minutes.
Remove from the stove, shell the mussels and set aside.
Cook the bavette in water with a little salt, drain and keep al dente (keep aside a ladle of cooking water).
Sauté the bavette in the pan, add the mussels and some of the cooking water.
Plating
Create a nest on the plate, grate the lemon and orange peels and sprinkle with Loison Late Ciaculli Mandarin Panettone Powder.
Bon appetit
Buy the product used in this recipe in the online shop
 
 
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  • Ingredients
  • Bavette or spaghetti
  • Fresh mussels
  • 1 lemon and 1 orange
  • Late Ciaculli Mandarin Panettone powder