BARLEY CORKSCREWS WITH FENNEL
Ingredients:
– 400g BARTOLINI PASTA WITH YOUNG BARLEY;
– 2 LARGE FENNEL BULBS;
– 1 CUP OF GREEN OLIVES, SLICED IN HALF;
– 1 LARGE WHITE ONION;
– 2 CLOVES OF GARLIC;
– 200 ml NATURAL YOGURT;
– ¼ BUNDLE PARSLEY;
– GOAT CHEESE (OPTIONAL);
– SEVERAL PUMPKIN SEEDS;
– OLIVE OIL;
– SALT AND PEPPER.
Time: 25 min
Recipe:
PEEL THE SURFACE LAYER OFF OF FENNEL BULBS, WASH THEM AND CUT OUT THEIR HARD CENTER. ROAST PUMPKIN SEEDS ON A DRY PAN AND PUT THEM ASIDE. IN THE MEANTIME, HEAT AND SALT THE WATER FOR THE PASTA.
HEAT OLIVE OIL ON A PAN AND FRY DICED ONION. NEXT, ADD GARLIC CUT INTO THIN SLICES, BROWN THE INGREDIENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER AND ADD ABOUT ½ CUP OF THE WATER USED TO COOK THE PASTA AND MIX THE INGREDIENTS TOGETHER. ADD CHOPPED FENNEL AND OLIVES AND LET STEW ON MEDIUM FLAME FOR ABOUT 10 MINUTES, ADDING WATER USED TO COOK PASTA FROM TIME TO TIME. ADD YOGURT, SALT AND LET STEW FOR A SHORT TIME ON A SMALL FLAME. DRAIN THE READY BARTOLINI PASTA WITH YOUNG BARLEY, COOKED AL DENTE AL DENTE, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD PARSLEY AS WELL AS ROASTED PUMPKIN SEEDS. MIX ALL INGREDIENTS AND SERVE SPRINKLED WITH GOAT CHEESE AND FRESHLY GROUND PEPPER.