BARLEY AND LEGUMES WITH OLIVE OIL, GOAT CHEESE AND HERBS

ORZO CON LEGUMI ALL'OLIO D'OLIVA, FORMAGGIO DI CAPRA ED ERBE AROMATICHE BARLEY AND LEGUMES WITH OLIVE OIL, GOAT CHEESE AND HERBS Difficulty 1 Ingredients for 4 people Preparation time: 1 h 10' + 24 h for the barley to soak (preparation: 30 minutes + cooking: 40 minutes)

1 1/3 cups (250 g) barley

0.5 lbs (240 g) fresh Caprino cheese

2/3 cup (60 g) Parmigiano-Reggiano cheese, grated

1.76 oz (50 g) spring onions (about 10 small)

1.76 oz (50 g) carrot (about 1 small)

1.76 oz (50 g) zucchini (about 1/2 small)

1.76 oz (50 g) green beans (about 9 beans)

0.35 oz (10 g) chervil (about 1/4 cup + 1 tbsp)

0.35 oz (10 g) wild fennel (about 3 tbsp)

0.35 oz (10 g) parsley (about 1/4 cup +

2 tbsp)

6-7 chive leaves

1/3 cup + 11/2 tbsp (100 ml) extra-virgin olive oil

5 cups (1.2 L) vegetable broth

Method Dice all the vegetables and saute them together with a bit of extra-virgin olive oil. Add a few tablespoons of broth while they cook and season them with salt to taste. Mix the cheese with a tablespoon of oil and a pinch of black pepper. After soaking the barley for 24 hours, boil it in unsalted water for 20 minutes. Strain it and rinse it under running water. Continue cooking it in a pot with a bit of oil, as you would for risotto, until it's al dente. Add the vegetables at the very end and season with salt to taste. Stir in the remaining olive oil, minced herbs and grated Parmigiano. Top each serving with a dollop of cheese, freshly ground pepper and a drizzle of cold- pressed olive oil. https://futurenewsforyou.com/cuisine/barley-and-legumes-with-olive-oil-goat-cheese-and-herbs/?feed_id=12257&_unique_id=630566ba4e193