MEETING BETWEEN BASILICATA AND LIGURIA TASTES
Today we know this wonderful product, the Pepper of Senise PGI. The Pepper of Senise PGI has a sweet taste with intense fragrance; this pepper, fresh, dried and powdered, is used in cooking in many traditional recipes. When the peppers are fresh, we use them grilled, when dry, we cook them fried, called the “Zafaran’ Crusk”, served as an appetizer. Finally the pepper powder is ideal as a finishing touch on many dishes.
Preparation time: 20 minutes
Cooking time: 50 minutes
Preparation for: 4 people
320 grams of pearl barley
12 medium langoustines
40 leaves of basil Genovese PDO
20 grams of Parmigiano Reggiano PDO
20 grams of pine nuts
40 grams of powdered pepper of Senise PGI
2 cloves garlic, sliced
extra virgin olive oil
After rinsing thoroughly, put pearl barley in a pot with about 2 liters of water. Bring to boil and cook for 30-40 minutes, add salt only when almost cooked.
Clean the langoustines and put their heads aside.
Gently cut the top of the langoustines and remove the intestine.
Put their heads with extra virgin olive oil in a pan, mash them well and cook at a low temperature for 20 minutes. Subsequently drain thoroughly and set aside the liquid formed, “bisque”.
Prepare the sauce of basil in a container putting the extra virgin olive oil, 40 leaves of Genovese Basil PDO, 20 gr of pine nuts, 20 gr of Parmigiano Reggiano PDO, a pinch of salt and whisk well.
Once cooked pearl barley, drain and cool with a little cold water.
Then put it in a bowl with the sauce of Basilico Genovese PDO and mix well.
Prepare disc-shaped barley on each plate.
Hanging a pan, add langoustines bisque and 2 cloves of garlic cut into thin slices. Cook for 2 minutes and then, maintaining the high temperature of the pan, add langoustines, making them cook for 1 or 2 minutes.
Add the langoustines on pearl barley, the bisque, extra virgin olive oil and the Pepper powder of Senise PGI.
This final touch will change the taste of this wonderful dish.
Enjoy your meal and have fun!