Barley Salad with Peppers and Primosale
150
g pearl barley
1
bell pepper
100
g Primosale Longo
2
tablespoons of oil
1/2
tablespoon of oregano
Fine salt to taste
La preparazione della ricetta
1
Roast the bell pepper by cooking it at 160°C for about 40 minutes. Clean it once lukewarm and cut it into strips.
2
Cut the Primosale into cubes.
Drain and let the barley cool for 5 minutes. Then combine it with the peppers and Primosale, season with salt, oil, and oregano.
