Ingredients
Scale
- 320 g heaping 1 ½ cups pearl barley
- 500 g 18 oz zucca di Mantova (or butternut squash), peeled and cubed
- 1 shallot (finely chopped)
- 4 tablespoons olive oil (extra virgin)
- 1 liter about 1 quart vegetable stock
- 1 sprig of sage
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons toasted almonds slices
- Salt and freshly ground pepper
Instructions
- In a saucepan over medium heat, warm up the stock
- In a large saucepan over medium heat sauté the shallot in olive oil for 2-3 minutes until it is translucent and soft, but not brown. Add the pumpkin and cook for 1 minute, stirring 2-3 times. Then, add the barley and stir thoroughly for about 2 minutes in order to “coat” the barley well with olive oil, shallot and pumpkin
- Add a soup ladle or two of the stock until the barley is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, add the sage and repeat this process for about 35 minutes (it depends on the barley’s cooking time, which should be clearly indicated on the package).
- Add the Parmesan, pepper and salt, as necessary. This will depend on the amount of salt present in the stock. Before serving, top with the almonds. Serve warm.
Notes
I use pearl barley in my recipes because it is less chewy, it has better taste and it cooks faster. Pearl barley has been processed to remove hull and bran. This is the most common form for human consumption.
- Category: Main, Primi, Side
- Cuisine: Italian