How to cook pearl barley from the usual Italian specialties

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What you are having barley association? Outdoor kitchen, a ladle with a long handle, pearl barley with meat or canned meat (if you cook the meat component is not pulled all)? Somehow, in our country, barley porridge - is not very popular. It is prepared, but much smaller than, for example, Fig.

No, the recently (with the advent of internetika) spread the royal recipe barley. And somehow I here wrote about the tricks that help make the croup nutty flavor.

However, in the minds of the majority of people still sitting that barley - barley for a "rogue" and the maximum that it is possible to do is to cook pickle.

Ladies and gentlemen - in the twenty-first century! Down with stereotypes. Barley - delicious and healthy cereals that accept even well-known all over the world gourmets - the Italians.

And today we are zabahaem perlotto. Who would not want Italian delicacies as well? Even the most snobbish Snobs will have to try, because... Italy! Not huhry muhry same!

So, take:

• 300-500 grams of meat

• 1 cup pearl barley

• 1 carrot

• 1 onion

• 1 tablespoon tomato paste

• 3-4 cloves garlic

• to taste the spices, salt, vegetable oil

Cooking:

The first step or barley soaked for about two hours, or welds it for five minutes. Recline in a colander, then on a towel and a dry frying pan fry until nutty flavor.

Then fry the meat, cut into small pieces in hot oil well.

Cut onions, send the meat.

Cut both the carrot pilaf (or three, as someone like), send to the meat.

At the end of cooking add a spoonful of tomato paste or tomato sauce. If you really want, you can substitute dried or sun-dried tomatoes - will be even tastier.

Now, attention! Fall asleep in the cauldron or pot barley, and fill it with boiling water. Boiled water must be approximately finger above cereals.

Turn on the heat and cook slowly until done - until the seeds become elastic.

Oh, you say that it is normal we cooked porridge of pearl barley with meat? Or not, barley pilaf! Hmm... But in fact the case. Just Italians this thing called perlotto.

PS, at the very end of cooking add the garlic (cloves), and when the meat toasting, add your favorite herbs and pepper. But for my taste, herbs, there will be superfluous.

Bon Appetit!

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