barley with feta it’s a tasty and fragrant first course. A easy recipe with an inviting tomato sauce flavored with smoked paprika and lemon zest. Kitchen lovers will love it genuine and creative at the same time.
Ingrediants
- 200 g of pearl barley
- 400 g of peeled tomatoes
- 300 g of tomato sauce
- 250 g of feta cheese
- 30 g of butter
- 700 g of vegetable broth
- 1 shallot
- 1 clove of garlic
- half a teaspoon of smoked paprika
- the zest of half a lemon
- 1 fresh chilli
- dried oregano
- extra virgin olive oil
- salt
- pepper
Dinner with friends calls, barley with feta he replies. It is a tasty and fragrant dish from easy recipe, perfect for those who appreciate genuine and creative cuisine at the same time.
Its strong point is the extra touch given by the smoked paprika and from Lemon peel to the simple tomato sauce made with tomato puree and peeled tomatoes.
orzotto is an alternative to the more classic risotto and is prepared with the same method: it can be the protagonist of rustic recipes, such as barley mushrooms, cheese and saffron or fresher and more elegant, such as this one we present to you or the delorzotto with tomato and burrata cheese, where fried courgettes are also added. Feta, on the other hand, is a cheese that lends itself to giving a pleasantly savory note to delicate condiments: to try in others first dishes like the bulgur with vegetables and feta and the cream of peas and feta crumbs.
OTHER TASTY RECIPES: Barley with radicchio, gorgonzola and walnuts; Pumpkin barley with almonds and rosemary
How to prepare: Barley with feta
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Barley with feta
Preparing this barley with feta is simple. First, carefully rinse the barley under cold water and drain it. In a saucepan pour two tablespoons of oil and add the butter, the chopped fresh chilli pepper and the chopped shallot and garlic. Melt and season for 5 minutes. Then add barley and mix.
Add the paprika, lemon zest, tomatoes, puree, broth and cook for 45 minutes after boiling. Season with salt. Be careful that the barley does not stick to the bottom of the pot, stirring occasionally.
When the barley is almost ready, coarsely chop the feta cheese and season with a drizzle of extra virgin olive oil. Transfer the barley into four serving plates and decorate each with the feta cheese, a sprinkling of oregano and a little pepper.
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