Today, a simple, homemade, and tasty dish with baked ricotta with barley salad and pesto!
Summer has arrived in full swing, and not everyone wants to spend much time in the kitchen. This rich and complete single dish is ready in 30 minutes and can be prepared in advance.
What are the ingredients for baked ricotta with barley and pesto?
– Cow’s milk ricotta, but you can also choose sheep’s milk ricotta;
– pearled barley cooks quickly, but you can also opt for spelt and rice;
–classic Genoese pesto, which I find irreplaceable;
–aromatic herbs like parsley for the salad, but also thyme, mint, and basil for the baked ricottas;
–extra virgin olive oil-based dressing, too good to be substituted, don’t you agree?
–mixed colorful tomatoes, summery, but you can also use diced bell peppers, carrots, and zucchini!
This single dish of baked ricotta with barley salad and pesto is perfect for the summer season, and if you prepare it in advance, the barley will become more flavorful and delicious!
I also suggest this collection of cold first courses suitable for the summer season:
COLLECTION OF COLD FIRST COURSE RECIPES
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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BAKED RICOTTA WITH BARLEY SALAD AND PESTO
The ASI kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 small ricottas
- 10.5 oz barley
- 8.8 oz tomatoes (for me, 3 different varieties)
- 3 tbsp Genoese pesto
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation
Boil the pearled barley in boiling water for the time indicated on the package: for me, about 15 minutes!
Meanwhile, preheat the oven to 392°F and line a baking sheet with parchment paper.
Then arrange the small ricottas seasoned with olive oil, salt, and pepper.
Bake and let them brown for about 15/20 minutes.
Wash and quarter the tomatoes and place them in a large bowl.
When the barley is cooked, drain it, cool it under water, and add it to the bowl with the cut tomatoes.
Add the Genoese pesto. I like it a lot, and I went overboard, but you should be moderate!
Season with extra virgin olive oil, salt, pepper, and some parsley leaves.
Prepare the plates with the small ricottas and the barley seasoned with pesto and tomatoes!
A simple, homemade, and tasty single dish!
Enjoy your meal!
Annalisa
