Barley salad with peppers, leeks, sausage, and Tomino del Boscaiolo®
100 g
Pearl barley
1
Red bell pepper
1
Yellow pepper
50 g
Leek
100 g
Fresh sausage
1
Tomino del Boscaiolo®
The recipe preparation
1
Cook the pearl barley in abundant salted water for about 35–40 minutes, then drain and cool immediately under cold water.
2
Finely slice the leek and dice the peppers.
3
Sauté the leek in a pan with a drizzle of oil, add the peppers, and finally add the chopped sausage.
4
Toss the barley with the cooked vegetables and sausage, then fold in the diced Tomino.
5
Adjust salt and pepper to taste.
