Discover new ingredients, try new techniques, make your kitchen evolve. Try the recipes of La Cucina Italiana for Edison
Barley is back on our tables because it is rich in mineral salts, vitamins, fibers and has a natural anti-inflammatory power. It is an excellent alternative to rice, especially if wholemeal or decorticated (or partially refined), like the one used in this recipe. Need more time to cook it? Just use the pressure cooker, the perfect tool to save time and energy without having to compromise with taste and health.
Choosing an unusual ingredient, experimenting with new cooking techniques, venturing into new combinations means evolving: at La Cucina Italiana for 90 years we believe in positive changes and with this recipe we make it alongside Edison, who has been creating energy for over 135 years , and aims to explain how to consume it less and better. Let yourself be surprised, leave your kitchen, find out how far you can go!
Ingredients for 4 people
1 shallot
360 g of hulled barley
2 pears
100 g of pancetta
200 g of Bettelmatt cheese
Vegetable broth (about 1 liter)
Method
In the pressure cooker, sauté the finely chopped shallot and a teaspoon of oil. To make it brown without burning, add a tablespoon of broth or water.
Meanwhile, peel the pears and cut them into cubes about 1 cm on each side.
Rinse the barley under running water and throw it in the pot, without toasting it. Add the pears, cover with the broth and close the lid. When the pot starts to whistle count 20 minutes.
In the meantime, cut the pancetta into slices and then into thin strips, heat a non-stick pan and let it roast until the desired crispness is obtained.
Cut the Bettelmatt into cubes.
Open the pressure cooker, add the Bettelmatt, a drop of oil and stir in the barley risotto with a wooden spoon. Let it sit for a minute.
To serve, place a ladle of barley risotto with pears creamed with Bettelmatt, sprinkle with crispy pancetta and finish with a coarse grind of black peppercorns.
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