Wednesday, May 4, 2011

Pudding pearl barley, Treviso and asparagus

Post RIVADOSSI Inthema Placemats And after several recipes sweets today a delicious recipe perfect for a savory buffet dinner cold for a picnic but also because it lends itself to various interpretations! I love all that is single-portion pies and they are fine as well as present a very compelling mix of flavors, even a different way to use pearl barley that when I tried it I try to insert it as much as possible in my flat since many property also like it to my children as a result, there is always in my pantry.

What I used and I Mill Riviera La Forneria Cavanna that in addition to producing the highest quality fine flour including white wheat, red wheat, rye, barley and pearl barley which has recently added the "PIGNOLET, a corn of ancient origin, suitable for flour for polenta. The use of cereals in question has enabled the production of different biscuits, among which the most important are those household items, drawn from local traditional recipes, and biscuits specially designed for diabetic ...

so high quality and healthy products as authentic as it was once! ! Barley Pudding, Treviso and asparagus Serves 4 Ingredients • 200 g pearl barley mill dellla Riviera • 100g • 200g provolone fresh asparagus radicchio • 1 • 50 ml Yo chef • 750 ml of vegetable broth • 1 tablespoon extra virgin olive oil • 1 / 2 white onion • salt and pepper Browse chicory, wash and dry, and then divide the whites from the red.

Finely chop the onion, add the white part of the radicchio and asparagus cut into pieces and let stew for a few minutes over high heat with olive oil. United barley, pre-washed and lightly toast. Pour on the broth and cook for 30 minutes over medium heat. Halfway through cooking, add the finely chopped radicchio and season with salt and pepper.

When cooked, stir in the diced cheese and the chef to cook. Grease the molds and fill them with barley. Bake for 5 minutes at 200 ° C. Turn out and serve decorating as desired.

No comments:

Post a Comment