NUGGETS WITH PEARL BARLEY
Leonardo Pellacani
Menù Ingredients
900 g Orzo perlato - Pearled Barley - RN0
to taste Flower mix multicolor - 1716
to taste Peperoncini in fili sottili (Chili threads fine) - 1278
Cook the barley in plenty of salted boiling water. When cooked, drain and use a pastry cutter to form circular bases a few centimetres thick. Heat the èpepite nuggets for a few minutes. Place the barley on a serving dish, then lay the nuggets on top. Garnish with shredded chilli pepper and mixed blossom blend for decoration.
