The classic dish of Bavette with Pesto alla Genovese is made even more exquisite by the addition of scallops and prawns; the result will not fail to impress your dinner guests.
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INGREDIENTS |
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Bavette Barilla |
320 |
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g |
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Pesto alla Genovese Barilla |
160 |
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g |
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Scallops |
150 |
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g |
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Fresh tomato |
100 |
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g |
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Prawns |
100 |
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g |
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Extra virgin olive oil |
60 |
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g |
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PREPARATION |
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Cook the Bavette Barilla in plenty of salted water. |
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While the pasta is cooking, sauté the prawns and scallops with the oil in a pan for two minutes, then add the Pesto alla Genovese Barilla and the diced tomatoes. |
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Drain the Bavette when "al dente", pour over the sauce and serve immediately. |
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CHEF'S NOTE |
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Dice the tomatoes an hour beforehand to allow their slightly acidic juice to drain. |
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This impressive aromatic dish is a veritable explosion of traditional, full-bodied flavours. Try it with a wine that is just as aromatic, with a solid alcoholic base and flowery bouquet, such as a Vermentino Ligure or a Rossese di Dolceacqua rosato. |
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