- 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
- extra virgin olive oil
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.