BASILICATA - Barley with tomato sauce
8 ½ oz of barley
2.2lb Viaggio Italian peeled tomatoes
half chopped fresh onion
1 clove of garlic
1 Viaggio red roasted pepper
3 tablespoons Viaggio Extra Virgin Olive Oil
In a pot with water, cook the barley. Preserve a cup water of the barley. Then prepare the sauce: brown in a pan the onion, the clove of garlic, basil leaves and sweet chili pepper with 3 tablespoons of Viaggio Extra Virgin Olive Oil. When the garlic is golden, remove it, add the Viaggio Italian peeled tomatoes, a pinch of salt and mix the whole. When it starts boiling, pour the boiled wheat, mix and leave to cook, stirring continuously as if it were a normal risotto. If necessary, add some of the barley water in case it should dry out too much. At the end of the cooking add some Viaggio Extra Virgin Olive Oil and serve the barley with tomato sauce sprinkling with grated cheese as desired.