Ingredients
SERVES 4
– 200 g barley
– 440 g winter hubbard small diced
– 120 g Taleggio small diced
– 2 tbsps. EVO
– 2 dashes of rosemary
– 2 shallots chopped
– 2 dashes of table salt
– 1 cup white wine
– 8 Amaretti biscuits torn into crumbs
Directions
In a saucepan heat EVO with shallots. As soon as it starts browning, add the barley and let it toast. Deglaze with white wine and let cook over medium flame for 2-3 minutes. Add in the pumpkin and cover with hot water. Cook over low heat with the lid on for 10-12 minutes. Remove the lid and let the water evaporate completely. Add salt to taste and the crumbs of 4 Amaretti. Mix well and add in the Taleggio cheese to cream. Serve it hot garnished by fresh rosemary and the crumbs of the remaining Amaretti.