NUGGETS WITH PEARL BARLEY

chef

Leonardo Pellacani

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.

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