40 g. Fresh Radicchio
q.s. Shaved Grana Padano cheese
20 g. Rucola salad
q.s. Fresh thyme
Cook the barley in boiling salted water, when cooked, drain it and let it to cool down. In a bowl, add the diced vegetables, the dorati tomatoes , the capers, the finely chopped anchovies, the radicchio cut into julienned, the rocket and the chopped thyme , mix well then add the cold barley. Mix the ingredients carefully and season with extra virgin olive oil, salt and pepper. At this point distribute the barley on the plates and complete with shaved grana padano cheese.