A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Italian Pearl Barley Salad | With King Oyster Mushrooms & Pancetta
(0)
35 min
Under an hour
Gurkerl Küche
Knusprige gebratene Kräuterseitlinge, würzige Pancetta und nussige Rollgerste treffen auf frischen Rucola und feine Pecorino-Hobel. Ein herzhafter italienischer Herbstsalat mit vollem Aroma!
Ingredients
Preparation method
Preparation & cooking
Rinse the pearl barley thoroughly under cold water. Cook in a pot with plenty of salted water for about 25 to 30 minutes until al dente. Then drain, rinse briefly with cold water and drain well.
Clean the king oyster mushrooms and cut them into bite-sized slices. Finely chop the garlic, strip the rosemary needles from the sprig and chop them finely. Toast the walnut kernels in a dry pan until golden brown and set aside.
Frying & assembling
Fry the pancetta in a large frying pan over medium heat until crispy, remove and drain on paper towels. In the remaining rendered fat (add 1 tbsp olive oil if needed), fry the king oyster mushrooms vigorously together with the garlic and chopped rosemary for 4 to 5 minutes until golden brown. Season with salt and freshly ground black pepper.
Chef's tip
If you prefer a vegetarian version, simply omit the pancetta and sauté the king oyster mushrooms with a little smoked paprika in hot olive oil.
Prep tip: The pearl barley can be cooked the day before. Simply reheat it briefly in a pan until lukewarm before serving.
Discover also
We Also Recommend
Show all
10 min
Quick
Italian Autumn Orzo Salad | With Oven-Roasted Beetroot & Goat's Cheese
Gurkerl Küche
Middle Eastern Oven-Roasted Celeriac Salad with Feta | Aromatic Autumn Delight
Gurkerl Küche
Middle Eastern Parsnip Salad with Feta | Delicately Nutty and Roasted
Gurkerl Küche
