Barley salad and tuna bottarga.

This dish was born from the idea of a healthy and nutritious aperitif that follows all the principles of good and healthy Mediterranean cuisine. So cereals, fish, and our ricotta, a true health boost. The tuna used was caught by my husband, and I made both the bottarga and the canned tuna.

Traditional pot recipe and also with the Thermomix.

Thought for you:

Spaghetti with sauce and little tuna meatballs

Difficulty: Medium
Cost: Medium
Preparation time: 15 Minutes
Portions: 3 servings
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: All seasons

311.62 Kcal

calories per serving

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Energy 311.62 (Kcal)
Carbohydrates 45.30 (g) of which sugars 4.48 (g)
Proteins 16.78 (g)
Fat 10.61 (g) of which saturated 2.67 (g)of which unsaturated 2.16 (g)
Fibers 9.38 (g)
Sodium 413.24 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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7/8 cup Pearled barley
2 oz canned tuna in oil (drained)
2 oz ricotta (cow's milk)
1 clove garlic
1 chili pepper
to taste extra virgin olive oil
to taste salt
3 leaves basil
to taste bottarga (grated)
to taste pepper
2 tomatoes
1 stalk celery
2 carrots
Half onion
2 1/2 cups water

Tools

What we need to prepare

Cutting board
3 Glasses stemmed
Knife
Thermomix
1 Pot

Preparation: Barley Salad and Tuna Bottarga

Traditional cooking preparation.

I peeled the vegetables and cut them: the carrots into sticks, the peppers into squares, the celery stalk into pieces. The whole tomatoes, and I placed them on a plate over the pot with the barley in plenty of salted water
I just need the vegetables to be slightly softened.
When the barley was cooked, I drained and cooled it
go to instructions number 4
PROCEDURE WITH THE THERMOMIX
I washed the barley under running water until the water came out clean.
I peeled the vegetables and cut them: the carrots into sticks, the peppers into squares, the celery stalk into pieces. The whole tomatoes, and placed them in the Varoma.
At this point, I put in the blender 600 grams of water with half a teaspoon of salt. I inserted the basket with the barley and cooked for 20 minutes at Varoma speed 1
WE COMPLETE FOR BOTH COOKING VERSIONS
I drained the tuna oil and
I broke it into pieces. As you can see, it has a different color than usual because this tuna is caught and preserved by us at home.
As soon as the barley and vegetables were ready, in a pan, I put 2 tablespoons of extra virgin olive oil, 1 clove of garlic without the core, and 1 chili pepper. I browned it then filtered the oil, and in a bowl, I put the barley, the vegetables, the garlic, the filtered oil, and chili pepper, and the tuna. I mixed everything together; I filled the glasses.
With 2 spoons, I made 3 quenelles of ricotta.
I coated them in grated bottarga and placed them on top.
Here is the Barley Salad and Tuna Bottarga ready, a healthy and nutritious appetizer.