Pearl barley: Otranto and Gallipoli united together in flavours
Borage flowers collected by hand from the countryside of Otranto
We cook ginger and carrot catkins in a delicate syrup consisting of
30% sugar and 70% water for 2 minutes.
In the meantime, we will start cooking pearl barley, toasting it lightly in the pot with a little evo oil.
We will swallow the barley with a drop of white wine and, after the alcohol evaporate, we will gently bag it with vegetable broth and mandarin juice.
We strongly recommend that you follow the cooking process, adding the vegetable broth as the barley dries.
We will add the mandarin juice at the end of cooking to prevent the preparation from caramelising too much.
When the orzotto is ready, we will keep it with EVO oil, mint cut to the julienne and mandarin zest.
PREPARAZIONE DEI GAMBERI ROSSI DI GALLIPOLI
During the preparation of pearl barley, we will sail raw gallipolini crayfish in mandarin juice, EVO oil, amaranth blown in sunflower oil at 200°, chopped almonds, borage leaves and mint leaves.
Installation and presentation of the dish
Place the raw crayfish on pearly barley and garnish the dish with borage flowers.
Be careful when cooking pearl barley.
Incorporate the mandarin juice in order to cook, because by reducing, caramelizing and changing the taste of the orchard.