Ingredients:
8 leaves of radicchio di Chioggia
100 g spelled
50 g smoked cheese or smoked cheese
2 slices of bacon
extra virgin olive oil salt
pepper
Preparation: You make
blanch for a few minutes of Chioggia radicchio leaves in boiling water.
In a saucepan, pour the pearl barley and cover with cold water to be one or two cm above the farro. It should cook for 10 minutes, should be spelled "al dente, drain and leave to dry in the colander.
In a bowl, you versa spelled, s'irrora with extra virgin olive oil, salted and pepper, add the bacon and smoked cheese, cut into strips.
It takes a portion of aluminum containers, cover with parchment paper, cover it with six leaves of radicchio di Chioggia, pour the seasoned farro and cover with the remaining leaves. Please
at 180 degrees for 20-30 minutes. Once cooked you let it cool for a few minutes and turns on a platter and serve.
This recipe is my first contest Edo ergo sum Elena.
I find this dish I corresponds to the contrast between in and out of tastes: bitterness of radicchio, the hardness of barley and savory flavor and aroma of bacon and cheese.
It goes well with the words of Roberto Benigni from the film The Tiger and the Snow.
Poetry is not out, it's in! What poetry? Do not ask again, look in the mirror: the poetry you! And vestitele good poems! Look for the good words! You must choose! Sometimes it takes eight months to find a word! Choose them with beauty began when someone began to choose!
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