Servings:
4
Prep time:
25
Cooking time:
55
INGREDIENTS
- - 250 g of pearl barley
- - 150 g of red beets, cooked
- - 3 carrots
- - 2 leaves of cabbage
- - 2 shallots
- - 4 bay leaves
- - 1 teaspoon turmeric
- - 120 ml of white wine
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil 2 liters of salted water together with laurel, then sear the cabbage for 3-4 minutes, drain into ice water. Now boil the carrots cutted into 2-3 pieces for 10 minutes. Meanwhile, dry and coarsely chop the cabbage leaves, removing the central rib. Drain the carrots and cut it into small pieces. Keep the vegetables broth warm.
- Toast the barley in a large saucepan for risotto for 4-5 minutes on low heat, at this point remove the barley and saute chopped shallots along with 2-3 tablespoons of olive oil for about 5 minutes. Add again the barley, do it briefly and then saeson with wine. Once evaporated, reduce the heat, add turmeric, ground pepper and puoring a little vegetable broth at a time, cook the corn for 30 minutes, like a risotto. After this, add the carrots and cook about ten minutes. Remove from the heat and add the cabbage, stir and check for salt.
- Mash the beets with a little hot vegetable broth to get a cream, drizzle with a little olive oil.
- Spread the barley on the dishes and supplement it with the beet sauce dropped decoratively.
The sweet taste of carrot must be tackled by a Erbaluce Caluso, white, dry wine, dry but not abrupt in its acidity, capable of a remarkable flavor and hints of citrus.
