Recipe: Bird's Tongue Pilaf Catalan Style

Name: Pilaff de langues d'oiseau à la Catalane
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 200 g de langues d'oiseau; 1 courgette bio ou du jardin taillée en petit dés; 2 poivrons verts et rouges bio taillés de même; 1 belle tomate du jardin taillée en petits dés; 1pointe de petit piment; un peu de fleur de thym(citron si possible); 2 gousses d'ail dégermées et hachées; huile d'olives; 80 cl de jus de légumes (si possible) ou d'eau de source; 16 queues de grosses gambas décortiquées a cru le petit intestin retiré; 50 g d'olives noires et vertes de bonne qualité émincées; basilic; sel; 1 cuiller de curcuma de Madagascar; huile d'olives

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 20 min

Cook 30 min

Total 50 min

Servings 4 serv.

Bird's tongues are tiny durum wheat pasta shaped like grains of rice, these pastas are used in many recipes from the Maghreb

Ingredients for 4 servings

200 g of bird's tongue pasta
1 organic zucchini or garden zucchini cut into small dice
2 organic green and red bell peppers cut the same way
1 beautiful garden tomato cut into small dice
1 pinch of small chili pepper
a little lemon thyme flowers (if possible)
2 cloves of garlic, deveined and chopped
olive oil
80 cl of vegetable juice (if possible) or spring water
16 tails of large raw prawns, deveined with the small intestine removed
50 g of good quality black and green olives, thinly sliced
basil
salt
1 tablespoon of Madagascar turmeric
olive oil

Step-by-step directions

1 In an oven-safe pot pour 2 beautiful tablespoons of olive oil and once it is very hot place your prawn tails, salt and pepper, cook 1 minute on each side then remove them to a plate, leaving the remaining fat in your pot.

2 Preheat your oven to 180°(gas mark 6)

3 Add another tablespoon of olive oil to your pot and add all your vegetables, salt and let them sweat slowly covered for 10 minutes then add the bird's tongue pasta, moisten with 80cl of broth (if possible) or mineral water, add the turmeric, taste at boiling point, arrange your prawns on top, cover and put in the oven for 25 minutes, then remove it and leave covered for 10 minutes.

4 While this is cooking, arrange your olive slices* around your plates.

5 Uncover your pilaf, mold it in tall ring molds in each plate, top with your prawns and decorate with a small bunch of basil.
* I used small olives from Catalonia, which is where this recipe gets its name.
You can of course serve this pilaf cold as a composed salad

Maghreb Pilaff Langues d'oiseau