Pearl Barley with chicory, sausage & Auricchio

Method

1. In a frying pan, sauté the diced shallot with a little oil until transparent.
2. Add a ladle of vegetable broth in order to prevent the shallot from burning.
3. As soon as the shallot becomes soft, add the crumbled sausage meat.
4. Sauté for a few minutes, then add the finely chopped chicory which has already been salted and peppered.
5. Add in the washed pearl barley, stir well, then simmer with red wine until reduced.
6. Add the vegetable stock little by little and continue stirring until the pearl barley reaches a creamy 'risotto' consistency.
7. Cut the Auricchio into 1 cm thick chunks, chop the fennel, then add both to the pearl barley and mix well until the cheese melts.
8. Allow to rest for 3 minutes and serve.

Chef's tip

For an extra flavour, add some crumbled sage to the shallot 'soffritto' and/or some grated Parmareggio Parmigiano Reggiano immediately before serving.

Serving suggestion

Serve with a green leafy salad or with some light side-dishes.

Wine selection

Chianti Classico DOCG, Barbera d’Asti DOCG or Primitivo Salento IGT.

Family tip

If you want to give your 'barley-risotto' a stronger taste, try replacing the mild Auricchio with the Auricchio Piccante!

Dish history

Cold winter days seem to be the perfect time to enjoy certain dishes: soups, creamy risottos.. full-flavoured, warming and cosy, they are the perfect - healthy - comfort food. The recipe we are presenting here is no exception! The chicory, provolone cheese, sausage and wine provide for an intense, mouth-watering taste, as well as for a divine aroma. Beside the gourmet experience, it's important to note that barley, one of the most ancient grain varieties, is known to have excellent anti-inflammatory, soothing and regulatory properties: a real cure-all, as Hippocrates already knew!