BARLEY RISOTTO WITH TOMATO, BUFFALO STRACCIATELLA AND FRIED AUBERGINES


by Rossella

BARLEY RISOTTO WITH TOMATO, BUFFALO STRACCIATELLA AND FRIED AUBERGINES

INGREDIENTS (FOR 4 PEOPLE)

  • 200 g of organic pearly barley Amìo
  • 2 stalks of celery
  • 2 small shallots
  • 2 cloves of garlic
  • 5-6 leaves of basil
  • 2 teaspoons of smoked paprika
  • 1 small piece of chopped up fresh chilli pepper
  • 400 g of jar tomato pulp
  • 350 g of tomato sauce
  • about half a litre of vegetable broth
  • 250 g of buffalo stracciatella
  • 2 long aubergines
  • 4 spoons of extra virgin olive oil
  • coarse salt
  • salt
  • fry oil

PROCEDURES

  1. Clean and cut the aubergines into thin slices and place them in a colander alternating the slices of aubergines with coarse salt. Let them rest for at least an hour.
  2. Finely chop the celery, the shallot and the cloves of garlic and brown them in a large pan in a drizzle of extra virgin olive oil.
  1. In the meantime, carefully drain the barley and add it to the mirepoix along with the paprika and the chili pepper.
  2. Add the tomato and a couple of basil leaves, then bring to boil on medium heat, lower the heat and simmer for 30-45 minutes.
  3. Stir often, adding the hot broth at a slow trickle, if needed. Control and stir, especially when the sauce begins to shrink to prevent if from sticking to the bottom of the pan. Adjust with salt, if necessary, only at the end.
  4. In the meantime, rinse very well and dab the aubergines with absorbent paper, then fry them a little at a time in copious boiling oil and finally transfer them on absorbent paper.
  5. Once the barley is cooked (and the sauce almost completely dried), season it with the buffalo stracciatella and the fried aubergines. Finish with some basil leaves and a drop of oil.

Author and Photographer of: rossellavenezia.com

Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.