Barley with Wild Herbs

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• Col Matìss *Sauvignon

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• Chardonnay


800 g of assorted wild herbs · ½ onions · 50 g virgin olive oils · 50 g butter · 300 g barleys · 50 g "Montasio stravecchio" (very mature) cheese · 50 g smoked ham (Speck) · 1 hard ripe tomato · parsley ·
vegetable stock: 1 onion · 1 stick celery · 1 carrot ·1 courgette


Wash the herbs and simmer in one litre of water with a pinch of bicarbonate.
Drain off the water and leave aside; place the herbs in the ice box to maintain their green colour. Prepare the vegetable stock with the water that has been put aside, adding the onion, celery, carrot and courgette; season with salt and leave to boil for 30 minutes.
In a casserole, melt the butter and oil and fry the thinly cut onion and diced speck; add the barley and mix until it begins to take colour.
Pour the stock in a little at a time, turning continuously, and cook for about 40 minutes.