Ingredients
- 300 g pearl barley
- 100 g squacquerone or soft stracchino
- 50 g sliced bacon
- 3 pcs fresh turmeric roots
- salt
For the recipe of turmeric and squacquerone umzotto, peel the turmeric roots and cut them into slices. Put them in a saucepan with 1.5 liters of water; cook for 5 minutes from the boil. Toast the «dry barley with a pinch of salt for 1 minute. Cook it in about 20 minutes, gradually wetting it with turmeric broth. Finally, whip the tangerine with 2 tablespoons of squacquerone and complete with the roasted pork cheek and the rest of the squacquerone.
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