DURATION 30-60 minutes DIFFICULTY Low Pearl barley burger with French beans and carrots INGREDIENTSfor 4-6 people 350g Alce Nero organic pearl barley 2 Alce Nero fresh organic eggs 250g thoroughly drained and dried ewe’s milk ricotta 1 Alce Nero organic courgette 5 medium-sized Alce Nero organic carrots 40g grated pecorino 400g French beans 15g parsley leaves Alce Nero organic extra virgin olive oil The juice of half a lemon Salt and pepper METHODSoak the barley in cold water for 30 minutes. Bring the salted water to the boil and cook the barley, follow cooking instructions on packaging. Drain the barley and set aside. Finely chop the parsley, grate the courgette and one carrot using a large hole grater; thoroughly strain the vegetable pulp. Add the ricotta to the cooked barley, along with the whole eggs, strained vegetables and grated pecorino. Add salt and pepper to taste. Peel the remaining carrots and cut into four pieces lengthwise. Boil the French beans for 7-8 minutes in abundant salted water, without overcooking. Drain and season with a drizzle of oil, salt and lemon juice. Heat a drizzle of oil in a non-stick pan. Divide the mixture into generous portions to form balls; flatten them to form burger patties. Cook each one in the pan with the oil for 3-4 minutes on each side, until golden. Serve with a French bean and carrot salad. To complete the recipe Organic pearl barley - CE456 Shop now Organic pearled spelt - CE458 Shop now Organic de-husked millet - CE459 Shop now Organic extra virgin olive oil - OL674 Shop now
