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Creamed barley with Parmesan, salami and rosemary pasta
Ingredients:
170g pearl barley, organic if possible
100g fine minced salame paste
1 small onion, finely chopped
dry white wine
50g Virgilio Italian Butter
Virgilio Parmigiano Reggiano PDO to taste
Virgilio Italian cooking Cream
Meat broth
Method:
Fry the onion in a little oil, add the salami paste and brown. Add the barley and toast as for risotto. Add the white wine and allow to evaporate, then add the broth a little at a time. When the barley has almost cooked through cream with Virgilio Italian butter, Virgilio Italian Cooking Cream, abundant Virgilio Parmigiano Reggiano PDO. Allow to rest for a few minutes before serving.
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