Ingredients
SERVES 4
– 150 g barley
– 150 g summer zucchinis diced
– 250 g salmon diced
– 50 g baby onions coarsely chopped
– 1 potato peeled and diced
– 40 g pancetta diced
– 1 garlic clove
– 1 bay leaf
– 2 sprigs of thyme
– 1 dash of hot chilli pepper
– 30 g EVO
– 4 cups vegetable broth
– 1 dash of table salt
– 30 g soft wheat flour
– saffron to taste
Directions
Fill a pot with abundant salted water and boil barley with a bay leaf for ab. 20 minutes. Then, pour it in a bowl with its cooking water and let it cool. Meanwhile, in a saucepan, heat a little EVO and sauté the onions along with garlic, thyme, red pepper and pancetta. Then, add the potato and cook for a few minutes. Right after, also add in the zucchinis, cover with vegetable broth, in which you have previously dissolved saffron, and cook for ab. 20 minutes. In the meantime, prepare the salmon: lightly dust the cubes with flour and frying them in a pan with a little EVO, until golden on all sides. Dry the oil in excess with paper towels, salt to taste and keep it warm. Then, add barley with a bit of its cooking water to the saucepan with zucchinis, season with salt and cook for a few more minutes. Add in the salmon, drizzle a little EVO and garnish with a sprig of thyme flowers just before serving.
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