Watercress Barlotto
A surprisingly creamy yet herby side dish. Thanks to the watercress, this recipe is packed with vitamin C and even supports natural collagen production.
Buen provecho!
Recipe
Servings: 4people
Prep Time: 50 minutes
Ingredients
8 ounces of watercress (about 1 bunch) heavy stems removed
2 ounces of spinach (2 cups)
1 cup of parsley
8 cups of vegetable stock
4 tablespoons unsalted butter (or margarine)
2 shallots minced
1 garlic clove minced
12 ounces pearl barley (1 and two-thirds cups)
one-half cup of white wine (optional)
4 ounces of Parmigiano-Reggiano, grated
Black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Have a large bowl of ice and water ready. Save a few sprigs of watercress for garnish later and drop the rest, with the spinach and parsley, into the pot. Blanch for one minute and transfer the greens to the ice water. When the greens are cool, squeeze out the excess water and purée in a blender with one-half cup of stock until smooth.
Place the remaining stock in a saucepan and place over low heat. Melt 2 tablespoons of butter in a wide, 3-to4-quart saucepan. Add the shallots and garlic and saute on medium until the barely is starting to brown. Add wine and boil away until evaporated. Start adding warm stock, about two-thirds of a cup at a time, until the barely has plumped up but is still al dente, about 30 minutes. If more liquid is needed, add a little water.
Fold in the remaining butter, the watercress purée, and half the cheese. Season with salt and pepper, and serve with remaining cheese and garnish of watercress sprigs on top.
Recipe Notes
Pro Tip: If you have never cooked barely before this method is similar to how you would cook risotto. The process isn’t difficult but try not to leave the kitchen for long especially during step two. Barely is worth the extra effort! In addition to its addictive and unique bite, it has the ability to lower cholesterol, blood sugar, and insulin levels.
