Tag: Barley

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.

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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.

Trentino barley soup – Italian cuisine – Italian Cuisine

Today our culinary journey through the Italian regions takes us to Trentino to discover a truly delicious soup

Who said that a good soup or soup both thing alone cold season? For what we propose today we took inspiration from Trentino Alto Adige.

There barley soup typical of Val di Non, is a tasty, but poor dish, coming from the peasant tradition. In dialect, it is called "Soup from orz" and in German "Gerstensuppe" and it is mainly served in high altitude refuges, where hordes of skiers (in winter) and sportsmen of every season ask for nothing but a tasty dish.

Do you want to find out how to cook it at home? It is really simple and the required ingredients are easy to find and very cheap. Below the original recipe, while in our gallery, some suggestion on how to make barley soup even richer.

Trentino barley soup

Ingredients

For 4 people, you need: 1 onion, 3 carrots, 1 celery stick, 2 potatoes, 100 g of smoked bacon or speck, 100 g of pearl barley, 2 l of meat broth, 1 thyme leaf, chives, to taste, butter to taste, salt and pepper to taste.

Method

Cut the vegetables into small pieces, brown the onion in the butter, then add the chopped vegetables (except the potatoes) and the barley and cook well. Add the broth and thyme and cook over low heat for about an hour. Cut the bacon into cubes and add it to the soup, together with the potatoes. Cook over low heat for another 20 minutes. Add salt and pepper to taste and enjoy!