Tuscan Pearl Barley Salad with Chestnuts | Rich Autumn Bowl
(0)
40 min
Under an hour
Kifli Kukták
Laktató, toszkán hangulatú őszi gabonasaláta puha árpagyönggyel, serpenyőben pirított barna csiperkegombával és édeskés gesztenyével. A friss rukkola borsos aromája, az érlelt parmezán sajt és a selymes balzsamecetes dresszing tökéletes harmóniát teremt ebben a tápláló olasz főételben.
Preparation method
Preparing the pearl barley and vegetables
Rinse the pearl barley under cold running water. Place it in a pot with three times the amount of lightly salted water and bring to a boil. Cover and simmer over low heat for 25 minutes until al dente and pleasantly chewy. Drain and allow to cool until lukewarm.
Clean the brown button mushrooms and cut them into quarters or thicker slices. Roughly chop the cooked chestnuts and finely mince the garlic.
Pan-frying the mushrooms and chestnuts
Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add the mushrooms and sauté over high heat for 4-5 minutes until nicely golden brown. Do not salt at the beginning so they develop a nice crust and do not release moisture.
Chef's tip
Using vacuum-packed, pre-cooked chestnuts makes this salad extremely quick to prepare, but during the autumn season, you can also bring out wonderful flavours using freshly roasted chestnuts.
The salad also makes an excellent cold lunch for work the next day: the pearl barley absorbs the Tuscan balsamic and olive oil seasonings wonderfully without becoming soggy.
Ingredients
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