Ingredients for 4 people
|Pearled barley||gr. 350||Fresh tomatoes||gr. 100|
|Parmesan||gr. 100||Garlic (clove)||n° 1|
|Basil (bunches)||n° 2||Salt||as needed|
|Pine seeds||gr. 100||Extra Virgin Olive Oil Villa Magra Grand Cru||dl. 2|
Boil the pearled barley as you do with rice and let it cool by air. Meantime, prepare the pesto: put in the mixer the Parmesan in flakes, salt, garlic and pine seeds. Mix all until you obtain a soft cream, then add the basil and mix very lightly. Add a “turn” of extra virgin olive oil “Villa Magra Grand Cru”. Then cut the tomatoes in small cubes, season the barley with pesto, add the tomatoes, let it flavor and add salt.
Matia Barciulli, Chef from Osteria di Passignano