Barley with squid and burrata
Cevadoto com lulas e burrata
Cevadoto com lulas e burrata
INGREDIENTS
- Brasmar Squid (1 pack)
- 80 ml olive oil
- 2 cloves of garlic
- 1 red pepper
- Salt and pepper to taste
- 100 ml white wine
- 1 onion
- 1 celery stalk
- 200 g of pearl barley
- 1 L of fish or seafood broth
- 4 basil plants
- 4 cherry tomatoes
- 30 g parmesan cheese
- 1 burrata
PREPARATION
Heat a frying pan with half the olive oil, a crushed garlic clove and the sliced chili pepper. Let it brown. Add the sliced squid, season with salt and pepper, mix and cook over high heat. Pour in the wine, mix and let it evaporate.
Place the remaining olive oil, the onion, a clove of garlic and the chopped celery in a large pan or frying pan and sauté. Add the barley and mix. Pour in the remaining wine, mix and let it evaporate.
Add a ladle of broth and cook the barley over medium heat, stirring constantly, until the broth evaporates completely. Add another ladle of broth and repeat until the broth is gone. Halfway through the process, season with salt and pepper.
Add the basil leaves, halved tomatoes and grated parmesan cheese. Mix and serve with the squid and some burrata. Garnish with basil leaves.
PREPARATION
Heat a frying pan with half the olive oil, a crushed garlic clove and the sliced chili pepper. Let it brown. Add the sliced squid, season with salt and pepper, mix and cook over high heat. Pour in the wine, mix and let it evaporate.
Place the remaining olive oil, the onion, a clove of garlic and the chopped celery in a large pan or frying pan and sauté. Add the barley and mix. Pour in the remaining wine, mix and let it evaporate.
Add a ladle of broth and cook the barley over medium heat, stirring constantly, until the broth evaporates completely. Add another ladle of broth and repeat until the broth is gone. Halfway through the process, season with salt and pepper.
Add the basil leaves, halved tomatoes and grated parmesan cheese. Mix and serve with the squid and some burrata. Garnish with basil leaves.
