This sensational dish, represents spring and the awakening of nature with its colors, scents and flavors.
Although it requires a bit of effort because of the different procedures to be followed, the end result is sure to be tasty.
Make a Gallipoli red shrimp bisque by sautéing a mirepoix of vegetables (a chopped celery, carrot and onion), adding the shrimp heads washed under cold running water.
After blending everything with some cognac and white wine, you need to add fresh cherry tomatoes and herbs. Infuse the lavender: you will need it to flavor the stock to be used to cook the pasta.
Before roasting the peppers, you must peel them, remove the seeds and the white part, and put them in oil.
Meanwhile, take a pot and put the pasta into cooking: half the time in salted water and the rest in the shrimp bisque.
At the end of the cooking time, incorporate peas, peppers (previously peeled and seeded), and shrimp, tossing everything with garlic oil, well-chopped parsley, and spicy pepper.
Plate and serve with a toasted corn grits and edible flowers.
INGREDIENTS
Red peppers
Yellow peppers
Peas
Shallots
Date tomatoes
Parsley
Lavender
Roasted corn
Flowers edible
Mezzi paccheri
Red shrimp
Espellette pepper
Smoked maldon salt
White wine
Cognac
