Perlotto with rapana
6 servings
45 minutes
Perlotto with rapans is an exquisite dish of Mediterranean cuisine that combines the tenderness of seafood with the rich aroma of mushrooms and creamy sauce. This is a variation of classic risotto where pearl barley replaces rice, giving the texture a special density and depth of flavor. In this recipe, subtle notes of truffle oil and cognac enhance the natural taste of rapans, while herbs and sun-dried tomatoes add freshness and contrast. Perlotto is perfect for special occasions and gourmet evenings, especially when paired with white wine. Traditionally, this dish is served on warm plates to maintain its delicate consistency, with pieces of rapans as a finishing touch that adds sophistication and a hint of marine zest.
1
Soak the pearl barley for 3-4 hours, while defrosting the rapans in the refrigerator. Then boil in salted fish broth: add to boiling water, let it come to a second boil, reduce the temperature, and cook for 2-3 minutes.
- Pearl barley: 500 g
- Fish stock: 1 l
- Rapana whelks: 400 g
2
Place the meat of the mollusks in a strainer and rinse with cold water. Once cooled, cut into four pieces. Finely chop the shallots, garlic, and parsley.
- Shallot: 120 g
- Garlic: 45 g
- Dried parsley: 30 g
3
In a deep skillet, heat olive oil. Sauté garlic and shallots. Add mushrooms and evaporate all the water. Add cognac and evaporate the alcohol.
- Olive oil: 90 ml
- Garlic: 45 g
- Shallot: 120 g
- Button mushrooms: 600 g
- Cognac (brandy): 180 g
4
Add the pearl barley and simmer, stirring, for a couple of minutes.
- Pearl barley: 500 g
5
Start adding mushroom broth one ladle at a time, like in risotto. Add the next portion of liquid when the previous one has been absorbed. Cook the perlotto until ready (about 25 minutes). Season with salt and pepper to taste.
- Mushroom broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
6
When the perlotto is almost ready, heat butter in a small pan and quickly sauté the pieces of mollusks. Add thyme, parsley, cream, salt and pepper, truffle oil to the perlotto; mix vigorously and immediately remove from heat. Serve in warm plates. Top with pieces of rapana and garnish with watercress and sun-dried tomatoes.
- Butter: 90 g
- Rapana whelks: 400 g
- Dried thyme: 6 g
- Dried parsley: 30 g
- Heavy cream 35% fat: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Truffle oil: 30 ml