Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 cup pearl barley
2 cups water
1 cup dry white wine such as Soave or Corvo
2 tablespoons unsalted butter
2 tablespoons Filippo Berio extra virgin olive oil
1 medium size leek, tough green tops removed and discarded, white part rinsed well and minced
1/4 cup minced fresh parsley
Salt to taste
1/2 cup grated Pecorino cheese
Combine the barley, water and wine in a 2 quart saucepan and cook until tender, about 40 minutes. Drain and set aside.
In the same saucepan, combine the butter and olive oil over medium heat; stir in the leeks and cook them until they soften, about 3 minutes. Stir in the barley, parsley and season with salt. Stir in the cheese. Serve hot.
This recipe is featured on show 2006 – Orzo! The Best!