THE RECIPE BOOK OF AGRICHEF PATRIZIA

RECIPES WITH BARLEY

Known for over 12,000 years, barley is likely one of the oldest grains used in human nutrition. It is a grain that stands out for its low glycemic index and is rich in soluble fiber, phosphorus, protein and calcium. Once cooked, it can be used as a base for fresh salads or prepared like rice for delicious, creamy "orzotti". Pearl barley requires no soaking and cooks in about 30 minutes.

- Barley Soup -

Peel the onions and slice them thinly. In a saucepan, heat the oil and add the onion, browning it over a low heat. Pour in about 100 ml of vegetable stock, bring to the boil, season with salt and add the barley and cook over low heat for about 30 minutes. Just before serving, sprinkle with parsley and freshly ground pepper.

Ingredients for 4 people

160 g. of pearl barley,
2 onions,
2 tablespoons of extra virgin olive oil,
vegetable broth,
parsley salt and pepper.

- Delicate salad of Barley, Asparagus and Shrimps -

Wash the asparagus well and boil them for about twenty minutes still tied in a bunch. Then drain them and let them dry by placing them on a kitchen towel. In a salad bowl put the shelled prawns, the asparagus cut into small pieces and the boiled barley. Mix the mayonnaise with the lemon juice, salt and pepper and dress the salad with this sauce.

Ingredients for 4 people

800 g. asparagus,
400 g. of boiled prawns,
400 g. of boiled barley,
2 cups of mayonnaise,
1 tablespoon of lemon juice,
Salt and pepper.