Barley with beetroot, radicchio and traditional balsamic vinegar of Modena

Type of recipe: First courses

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Preparation method:

For the beetroot
Boil the whole beetroot for 30 minutes, then peel and dice.

For the barley
Braise the leek in a pan with a little olive oil, then add the barley and the stock. Cook the barley for about 30-40 minutes, without ever allowing it to boil.
In a separate pan, braise the Treviso radicchio with a drop of oil, salt and pepper, taking care to ensure it remains al dente and keeps its colour.
Add the radicchio to the barley and then the beetroot. Remove from the heat and add some butter and cheese. Plate up the barley and garnish with some radicchio tips, flakes of fresh Parmesan (matured 12 months) and traditional balsamic vinegar of Modena.

Preparation method:

For the beetroot
Boil the whole beetroot for 30 minutes, then peel and dice.

For the barley
Braise the leek in a pan with a little olive oil, then add the barley and the stock. Cook the barley for about 30-40 minutes, without ever allowing it to boil.
In a separate pan, braise the Treviso radicchio with a drop of oil, salt and pepper, taking care to ensure it remains al dente and keeps its colour.
Add the radicchio to the barley and then the beetroot. Remove from the heat and add some butter and cheese. Plate up the barley and garnish with some radicchio tips, flakes of fresh Parmesan (matured 12 months) and traditional balsamic vinegar of Modena.