Ingredients
SERVES 5
– 300 g barley
– 5 tomatoes peeled and deseeded
– 100 g breadcrumbs
– 50 g almond flour
– 10 g roasted almonds minced
– 4 tbsps. EVO
– basil leaves to taste
– salt to taste
– 1 garlic clove
Directions
Fill a pot with abundant salted water and cook the barley for ab. 40-45 minutes. Once cooked, drain and set the barley aside to cool. Meanwhile, prepare the pesto by blending tomatoes along with salt, garlic, basil leaves and 3 tablespoons of EVO.
Then, put little EVO in a non-stick pan, add breadcrumbs, almonds flour, some salt to taste and let sauté for a couple of minutes over a low flame. Dress the barley with pesto and shape it in little squared pies, topped by sautéed breadcrumbs and some roasted almonds.
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