Bavette with Scampi and Pomegranate

Here is a delicious recipe for preparing Bavette with scampi and pomegranate, a dish that combines the flavor of the sea with the sweet freshness of the fruit.

Ingredients

• 320 g bavette
• 12 fresh scampi
• 1 pomegranate
• 2 garlic cloves
• Parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cleaning the scampi. Remove the shell and head, taking care to set aside any juices that may come out. Score the back and remove the intestinal vein. Set aside.

2. Deseed the pomegranate and place the seeds in a bowl.

3. Cook the bavette in a pot of abundant salted water. Drain al dente, reserving some of the cooking water.

4. Meanwhile, in a pan, heat a drizzle of extra virgin olive oil with the garlic cloves. When the garlic begins to turn golden, add the scampi and sauté for a few minutes. Season lightly with salt.

5. Remove the garlic and add the bavette to the pan with the scampi. If needed, add a little of the reserved cooking water to emulsify the pasta.

6. Add the pomegranate seeds to the bavette and mix gently.

7. Sprinkle with fresh chopped parsley, adjust salt and pepper, and serve immediately.

I recommend serving these bavette with a final sprinkle of fresh pepper and a drizzle of raw oil to enhance all the flavors.

Trivia

This dish combines maritime tradition with an original touch from the pomegranate. In Italy, the pomegranate is often a symbol of abundance and good fortune and is used in creative cuisine to add freshness and color to dishes.