Tag: Barley

how to make perfect cabbage rolls with barley and mushrooms – Italian cuisine reinvented by Gordon Ramsay

how to make perfect cabbage rolls with barley and mushrooms



The cabbage rolls with barley and mushrooms constitute one vegetarian recipe really tasty. The delicacy of the leaves of cabbage envelops a nutritious filling of barley cooked al dente and mushrooms, creating a symphony of earth and forest flavours. The dish, in addition to satisfying the palate, represents a celebration of the balance between fresh ingredients and culinary creativity, embodying meatless elegance in every bite.



Barley timbale with sausage and mozzarella, the magic of simple ingredients transformed into an extraordinary tasting experience – Italian cuisine reinvented by Gordon Ramsay

Barley timbale with sausage and mozzarella, the magic of simple ingredients transformed into an extraordinary tasting experience



In the vast repertoire of Italian cuisine, the barley timbale with sausage and mozzarella emerges as a delicious and substantial variant of a timeless classic. This traditional recipe, handed down from generation to generation, mixes robustness, creaminess and flavor. To prepare this irresistible dish, follow the steps below precisely, which will lead you to a result that will satisfy even the most demanding palates.



Flowered Barley Recipe – Italian Cuisine – Italian Cuisine

Flowered Barley Recipe - Italian Cuisine


  • 260 g pearl barley
  • 140 g yellow datterini tomatoes
  • 120 g first salt cheese
  • 80 g dried tomatoes
  • 60 g pitted black olives
  • 40 g spring onion
  • 40 g bread
  • sugar
  • garlic
  • Origan
  • vinegar
  • extra virgin olive oil
  • salt

Rinse dried tomatoes; let them soften by cooking them on a very low heat for about 1 hour, making sure they are always wet with water (if you use dehydrated tomatoes but not too dry, a few minutes will be enough to make them soft again at the right point). Drain them, cut them into lozenges and season with oil, garlic and oregano.
Rinse barley and pour it into a saucepan with plenty of water (three times the weight of barley). Bring to a boil and cook for 20 minutes, then drain and let it cool.
Cut the spring onion into strips and collect them in a small bowl: season with 1 tablespoon of vinegar and 1 tablespoon of oil and leave them to flavor for 15 minutes, then drain.
Wash meanwhile, the datterini tomatoes and cut them in half. Season them with oil, salt, sugar and oregano. Cook them in a pan with a drizzle of extra virgin olive oil for 8-10 minutes.
Cut the bread into cubes and toast them in a pan until golden.
Blend olives with a drizzle of oil and a piece of garlic, obtaining a paste.
Season barley with dried tomatoes and spring onion, oil and salt. Distribute it on plates and finish with the crostini brushed with oil, diced primo sale cheese, olive paste and datterini tomatoes. Complete with a drizzle of oil and oregano.

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