Barley and Calamari Strips Salad
calories: medium
category: second course
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Barley 150 gr.
Garlic 2 cloves
Fresh garlic 60 gr.
Thyme 1 sprig
Peas 100 gr .
Calamari, 350 gr. Soya seed oil 500 gr.
Wine vinegar 50 gr.
Oil, salt and pepper as required
See our
Wine Tips
for your meals
Garlic 2 cloves
Fresh garlic 60 gr.
Thyme 1 sprig
Peas 100 gr .
Calamari, 350 gr. Soya seed oil 500 gr.
Wine vinegar 50 gr.
Oil, salt and pepper as required
See our
Wine Tips
for your meals
Preparation Soak the barley in cold water overnight. Boil it in water adding the garlic, thyme and a little olive oil. Drain the barley and leave the water aside and let it cool.
Boil the peas and remove them al dente. Then sauté them in the pan with oil and salt.
Fry the calamari strips in plenty of soya seed oil.
Arrange the peas and a julienne of fresh garlic in the middle of the plate and sprinkle it with the barley. Arrange the fried calamari strips on top.
Boil the water you have left aside until only a quarter remains. Add a little garlic, wine vinegar, oil, salt and pepper. Whisk it in the beater and pour this sauce over the dish. The Chef's tips Barley is obtainable in the dried form and has to be soaked in cold water overnight to be sure that it will be tender. You can accompany your dish with a good red wine such as Lambrusco Reggiano. Curiosity This cereal is the richest in proteins of all and is suitable for young and old alike.
Boil the peas and remove them al dente. Then sauté them in the pan with oil and salt.
Fry the calamari strips in plenty of soya seed oil.
Arrange the peas and a julienne of fresh garlic in the middle of the plate and sprinkle it with the barley. Arrange the fried calamari strips on top.
Boil the water you have left aside until only a quarter remains. Add a little garlic, wine vinegar, oil, salt and pepper. Whisk it in the beater and pour this sauce over the dish.
