Drive away with green broad beans and ricotta
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Barley with tomato and rocket pesto, dried tomatoes and cashews
ingredients
servings
4
Hulled barley
400 oz
Red tomatoes
200 oz
Basil
8 leafs
Rocket salad
150 oz
Dry tomatoes
30 oz
Cashew nuts
40 oz
Extra virgin olive oil
100 fl oz
Salt
to taste
Pepper
to taste
Food yeast flakes
40 oz
Vegetable cooking cream, glutenfree
100 oz
Water
1 glass
first courses from Italy
Barley with tomato and rocket pesto, dried tomatoes and cashews
Barley with tomato and rocket pesto, dried tomatoes and cashews
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An unusual and very aromatic pesto :)
preparation
step 1
Boil the barley (if like me, use the unpeeled pearly must be soaked at least 3-4 hours before and then boiled for 15-20 minutes, alternatively cook directly under pressure for 10-15 minutes without soaking); drain and let it cool.
step 2
For the pesto: wash and let the rocket dry well. If, like me, you use a blender with 500 W or more, just insert all the ingredients inside it except the rocket (one handful at a time) and the water (which you will dose to the minimum, as it will have to make a cream)
step 3
NB: If the blender is of inferior power perhaps the advice is to firstly fry a rocket otherwise you risk breaking the resistance of the blender,
step 4
once chopped the whole presentation in the picture was made with a simple coppapasta; at the base the pesto was spread, then the coppapasta was placed, and 50 g of boiled barley was added, then to close the slices of tomato, oil, salt and the basil leaves.
