{"id":22979,"date":"2025-04-17T14:05:03","date_gmt":"2025-04-17T14:05:03","guid":{"rendered":"https:\/\/brasmar.com\/barley-with-squid-and-burrata"},"modified":"2025-04-17T15:04:04","modified_gmt":"2025-04-17T15:04:04","slug":"barley-with-squid-and-burrata","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/barley-with-squid-and-burrata","title":{"rendered":"Barley with squid and burrata"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”top” css=”.vc_custom_1665741248543{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/10\/receita-brasmar-cevadoto-lula-topo.png?id=18826) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1640790251839{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tCevadoto com lulas e burrata\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1657103993150{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657105686236{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”14152″ img_size=”300×300″][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTS<\/h2>\n

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  • Brasmar Squid (1 pack)<\/li>\n
  • 80 ml olive oil<\/li>\n
  • 2 cloves of garlic<\/li>\n
  • 1 red pepper<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • 100 ml white wine<\/li>\n
  • 1 onion<\/li>\n
  • 1 celery stalk<\/li>\n
  • 200 g of pearl barley<\/li>\n
  • 1 L of fish or seafood broth<\/li>\n
  • 4 basil plants<\/li>\n
  • 4 cherry tomatoes<\/li>\n
  • 30 g parmesan cheese<\/li>\n
  • 1 burrata<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tCevadoto com lulas e burrata\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1657105577730{margin-top: -45px !important;}”][vc_single_image image=”18826″ img_size=”full” alignment=”center” css=”.vc_custom_1665741525120{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/07\/receita-atum-braseado-brasmar.jpg?id=16733) !important;}”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1657105577730{margin-top: -45px !important;}”][vc_empty_space][\/vc_column][\/vc_row][vc_row gap=”25″ row_content_width=”grid” content_text_aligment=”center”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    F\u00e1cil<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” content_placement=”middle” css=”.vc_custom_1657117652732{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”14152″ img_size=”300×300″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657117847632{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTS<\/h2>\n

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      \n
    • Brasmar Squid (1 pack)<\/li>\n
    • 80 ml olive oil<\/li>\n
    • 2 cloves of garlic<\/li>\n
    • 1 red pepper<\/li>\n
    • Salt and pepper to taste<\/li>\n
    • 100 ml white wine<\/li>\n
    • 1 onion<\/li>\n
    • 1 celery stalk<\/li>\n
    • 200 g of pearl barley<\/li>\n
    • 1 L of fish or seafood broth<\/li>\n
    • 4 basil plants<\/li>\n
    • 4 cherry tomatoes<\/li>\n
    • 30 g parmesan cheese<\/li>\n
    • 1 burrata<\/li>\n<\/ul>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1657123945673{margin-top: 15% !important;margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Heat a frying pan with half the olive oil, a crushed garlic clove and the sliced \u200b\u200bchili pepper. Let it brown. Add the sliced \u200b\u200bsquid, season with salt and pepper, mix and cook over high heat. Pour in the wine, mix and let it evaporate.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Place the remaining olive oil, the onion, a clove of garlic and the chopped celery in a large pan or frying pan and saut\u00e9. Add the barley and mix. Pour in the remaining wine, mix and let it evaporate.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Add the basil leaves, halved tomatoes and grated parmesan cheese. Mix and serve with the squid and some burrata. Garnish with basil leaves.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117859753{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Heat a frying pan with half the olive oil, a crushed garlic clove and the sliced \u200b\u200bchili pepper. Let it brown. Add the sliced \u200b\u200bsquid, season with salt and pepper, mix and cook over high heat. Pour in the wine, mix and let it evaporate.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Place the remaining olive oil, the onion, a clove of garlic and the chopped celery in a large pan or frying pan and saut\u00e9. Add the barley and mix. Pour in the remaining wine, mix and let it evaporate.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Add the basil leaves, halved tomatoes and grated parmesan cheese. Mix and serve with the squid and some burrata. Garnish with basil leaves.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1665741642327-e6cfb5da-52bf-6″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117988935{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1665741642330-f3915eec-e296-0″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare a delicious recipe for Barley with Squid and Burrata with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":18821,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare a delicious recipe for Barley with Squid and Burrata with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[213,263],"tags":[],"class_list":["post-22979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-squid"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=22979"}],"version-history":[{"count":3,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22979\/revisions"}],"predecessor-version":[{"id":23007,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22979\/revisions\/23007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/18821"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=22979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=22979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=22979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}