INGREDIENTS
- For 10 folks:
- – 100 cc oil
- – Onion 500 g
- – Purple Bell Pepper 500 g
- – Carrot 300 g
- – Celery 200 g
- – Laurel 1 leaf
- – Porridge 1kg
- – Cabutia 1 kg
- – Peppercorns 0.300 kg
- – Contemporary Tomato 0.500 kg
- – Sizzling 5 L
- – Smoked bacon 100 g
- – Spanish chorizo 100 g
- – Contemporary chorizo 2 chorizos
- – Pork Breast 1 kg
- – Ndja melons 100 g
- – Eggs 1 per serving
- – Alfalfa sprouts
- – Focaccia talitas
- – Garnished Bouquet 1
GRANDMOTHER MARTA’S PEARL BARLEY STEW
PROCEDURE:
1. Brown the bacon, chorizo, and Nduja honey within the oil. Reserve.
2. In the identical backside, seal the pork and seal the chorizos. Reserve
3. Sauté the onion with the bell pepper, the carrot, the celery, add the bay leaf.
4. Add the pearled barley after which the potato, cabutia squash, tomato and broth.
5. Season.
6. Make an emulsion with the nduja and pure yogurt and garlic.
7. End with the pastoral fried egg and the emulsion.
