But what could be better than a tasty dish that is also light and very simple to prepare? Here… these are the characteristics of my Barley alla Pizzaiola. A main course that perfectly adapts to every season since it is excellent hot but also at room temperature and, frankly, even cold it holds up very well. At my home, it got approved. So if you also love barley, don’t hesitate to try it.
Other recipes with this cereal that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Barley alla Pizzaiola
- 2 cups barley
- 1 shallot (large)
- 1.5 cups tomato purée
- A few leaves basil
- 1 pinch baking soda
- 5 oz mozzarella
- extra virgin olive oil
- salt
Tools
- 1 Pot
- 1 Pan
Preparation of Barley alla Pizzaiola
Cook the barley in plenty of salted boiling water for the time indicated on the package.
Meanwhile, peel the shallot and chop it finely. I used a manual pull chopper that is really super convenient. If you want to buy it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a few moments, then add the tomato purée, a few basil leaves torn by hand, a generous pinch of salt, and a pinch of baking soda to remove the acidity of the sauce without altering its flavor.
Continue cooking over medium-low heat for about ten minutes, stirring occasionally. Adjust salt, if necessary.
When the barley is ready, drain it and transfer it to the pan with the sauce.
Cut the mozzarella into pieces, add it to the other ingredients, and continue cooking until the cheese melts.
Serve the Barley alla Pizzaiola on individual plates. It is excellent both hot and at room temperature. Enjoy! Paola
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