Kicks off from today on The Olive News a new column, “Roberta's Kitchen”. He was born from the passion for extra virgin olive oil and for cooking. A rich series of recipes – signed Roberta Ruggeri, official taster and cooking expert (in the picture) – who will accompany us every Sunday. Based on the balance of flavors, innovative but with a reference to traditions: simple dishes, full of emotions, enhanced by the oil through all five senses.
BARLEY WITH PUMPKIN, MUSHROOMS AND CHESTNUT
difficulty: easy
Preparation: 20 min
Cooking time: 20 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS
• 400 g of pearl barley
• vegetable broth
• 400 g of poplar mushrooms
• 400 g of pumpkin
• 10-12 chestnuts
• 1 garlic clove
• 1 shallot
• rosemary to taste
• parsley to taste
• extra virgin olive oil
• Salt to taste
• pepper as needed
– Frantoio monovarietal extra virgin olive oil – Medium fruity
PREPARATION
We prepare a classic vegetable broth with celery, carrot and onion.
Start by peeling the pumpkin, remove the seeds and filaments and cut the pulp into cubes.
Take a saucepan, pour a drizzle of oil on the bottom and place on the heat, brown the unpeeled garlic and rosemary for a couple of minutes then add the diced pumpkin.
Stir and cook for about ten minutes on low heat. Keep aside. In the meantime, boil the chestnuts for about ten minutes after making a slight incision in the roundest part. Drain, peel and crumble them while still hot.
Place another saucepan on the stove, heat a drizzle of oil and brown the chopped shallot for a few minutes, add the cleaned mushrooms and leave to infuse for a few minutes. Continue adding the barley, toast for a few minutes then add the broth and chestnuts and cook it as if it were a risotto. Add more broth if necessary.
When the rice is cooked for a few minutes, add the diced pumpkin, season with salt and pepper and add a handful of chopped parsley. Finally we stir in extra virgin olive oil.
