Gardeners’ barley with aromatic gelatine

Preparation time – 10 minutes
Cooking time – 30 minutes
Total time – 40 minutes

Portions – 4
Ingredients

FOR THE BARLEY
180 gr – organic pearl barley
2 sprigs – rosemary
1 tablespoon– extra-virgin olive oil
– Happy Mama Fine Gardeners’ Mix

FOR THE GELATINE
180 gr – round courgettes
30 – leaves of lemon basil
3 cubes - ice
½ teaspoon– salt
380 gr – water
7 gr – agar agar

FOR THE CRUNCHY TOPPING
30 gr – thin layered almonds
30 gr – pine-nuts
1 teaspoon of chia seeds
10 leaves of lemon basil

METHOD
Rinse the barley under running water, then cook in boiling (with some rosemary) water for 30 minutes. Drain the barley, and rinse under cold water. Place in a pot, dress with some oil and the Fine Gardeners’ mix. In a non-stick pan, toast the dry fruit with the chia seeds, until your almonds and pine-nuts are nicely browned. Remove from the heat and add the basil (lightly oiled). Place this pot to one side. To make the courgette gelatine: place the cubed courgette, ice, basil and 30gr of water in the mixing bowl of your food-mixer. Work until you have a smooth and consistent mixture, then pour it into a pot, add the water and the agar agar and work together by hand. Place on a low flame, and bring to the boil, making sure that you stir it constantly, to avoid the formation of any lump. Leave to simmer for 3 minutes, stirring continually. Remove from the flame, leave to rest for 5 minutes, and then spread your gelatine out into the serving jars that you have chosen. Leave to cool completely, and then complete your jars: pour a portion of the barley onto the gelatine layer, and complete with a thick layer of the crunchy topping.

by Federica Gianelli