Tag: Barley

Recipe Jerusalem artichoke, barley and sclopit soup – Italian Cuisine

Ingredients

500 g pumpkin pulp (Hokkaido variety)
400 g Jerusalem artichoke
300 g potatoes
200 g pearl barley
40 g sclopit or parsley
1 clove of garlic
1 large onion
1 stalk of white celery
1 carrot
lemon
fresh herbs (rosemary, thyme, mint, coriander, parsley, tarragon)
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 6 people

Peeled the Jerusalem artichokes, cut into cubes and cook in the oven at 200 ° C with a drizzle of oil and a pinch of salt, until they are lightly browned, for about 10 minutes. At this point, add the pumpkin pulp, cut into cubes of the same size as the Jerusalem artichokes, to the pan and roast everything together for another 10-15 minutes.
Cleanse the onion, cut into slices and stew with 1 clove of garlic, a drizzle of oil and 1/2 glass of water for about 15 minutes.
Peeled the potatoes and cut them into cubes of the same size as the Jerusalem artichokes. Add them to the stewed onion, cover with water and cook for about ten minutes.
Add with potatoes, roasted Jerusalem artichokes and pumpkin and more hot water to cover. Cook for another 5 minutes.
Cleanse and finely chop the carrot and celery, then add them to the soup, cook for another 5 minutes and add the sclopit.
Seasoned with fresh aromatic herbs, a drizzle of oil, grated lemon zest, salt and pepper.
Boil the barley separately in boiling salted water for about 40 minutes, drain and serve with the soup.

Recipe Cold pearl barley salad – Italian Cuisine

Ingredients

220 g pearled spelled
80 g spicy provolone
70 g frankfurters
70 g shelled peas, also frozen
2 tomatoes
20 g capers
mustard
lemon
thyme
extra virgin olive oil
salt
pepper in grains

Duration: 15 min

Level: Easy

Dose: 4 people

Briefly boil the peas in lightly salted water, drain and set aside. Cut the cheese into small cubes. Blanch and peel the tomatoes, remove the seeds and dice them. Finally, always cut the frankfurters into small pieces. Squeeze the lemon and mix the juice, in a small bowl, with 2 teaspoons of mustard, a pinch of salt and a mince of pepper. Emulsify 4 spoonfuls of oil. Put the spelled, cold and priced in a bowl. Mix the diced cheese, frankfurter, tomato, peas and capers, rinsed and drained. Pour over the prepared sauce, mix well and complete with thyme leaves.

Incoming search terms:

Pearl barley salad Italian

Barley cake with pine nut frangipani recipe – Italian Cuisine

Ingredients FOR PASTA PASTA

150 g 00 flour
125 g butter
75 g caster sugar
70 g 4 yolks
50 g barley flour
salt

Ingredients FOR THE FRANGIPANI CREAM AND TO COMPLETE

50 g butter
50 g brown sugar
50 g pine nuts
40 g egg
7 g potato ecola
10 raspberries
2 kiwis
1 apple
1 pink grapefruit
apricot jam

Duration: 1 h 20 min

Level: Middle

Dose: 6-8 people

FOR THE PASTA PASTA
Jumbled up the two flours, then mix the cold butter into small pieces and the sugar, crumbling the mixture with your hands, until it has a sandy consistency; then mix with the yolks and a pinch of salt. Collect the pastry in a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for at least 1 hour.
Roll out finally at 3 mm thick and lined with it a cake pan (ø 20 cm, h 2 cm).

FOR THE FRANGIPANE CREAM
whisk pine nuts with brown sugar. Whisk the mixture obtained with the butter, stirring quickly with a whisk, then add the egg and, finally, the starch (frangipani).

TO COMPLETE
distributed the frangipani cream in the pan and bake at 160 ° C in the lower part of the oven for about 25 minutes.
Let cool the cake, then spread 3-4 tablespoons of apricot jam on the surface.
Cut the sliced apple; peel the kiwis, cut them into slices, then divide each slice in half; peel the grapefruit, divide it into wedges and remove the skin.
distributed the fruit on the jam layer, complete with raspberries and serve.