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Tomatoes and Parmigiano are two key ingredients in a true Italian pantry. They give life to dishes with a unique flavor and there is no need to add more. Barley is a very precious grain, so high in nutrients. A hearty combination, ideal in every season. A simple but tasty recipe, ideal for a sustainable diet
Hereford Malbec 2021, by the Argentinian cellar Bodega La Rosa, is the suggested pairing for this dish: The sip is soft, with a pleasant and well-polished tannic texture. Good persistence on the nose with a small ripe fruit aftertaste. For the full review click here.
- 400 g (14 oz) fresh tomatoes (for sauce)
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 1 basil sprig
- 140 ml (43 /4 fl oz) Extra Virgin olive oil
- 300 g (101 /2 oz) hulled barley
- 4 tbsp Parmigiano cheese, grated
- Blanch the tomatoes in a saucepan of boiling water for 1 minute. Remove the skin and seeds and chop.
- Heat 3 tablespoons of EVOO in a frying pan over medium heat. Add the garlic and onion and fry gently for two minutes. Add the tomatoes, basil and cook for 15 minutes, adding salt during cooking. Rinse the barley and drain.
- Cook the barley in a large saucepan of boiling salted water, following packet directions, until al dente. Drain and set aside until needed.
- Add the barley to the sauce and mix. Add the Parmigiano and serve immediately.