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TURKEY COOKED HAM AND BARLEY BROTH WITH SAFFRON

TURKEY COOKED HAM AND BARLEY BROTH WITH SAFFRON

A comforting bowl of hot barley broth flavoured with saffron and enriched with ham.

  • Difficulty

    Facile

  • Number of people

    4

  • Total time

    40 min

Products used

Turkey Cooked Ham

Ingredients

  • 1 packs of Turkey cooked ham Aequilibrium AIA
  • 100 g malted barley
  • 50 g carrots
  • 50 g onion
  • 50 g celery
  • 50 g extra virgin olive oil
  • 15 g salt

Finely dice a carrot, a celery stick and half an onion. Fry. Add a small clove of garlic, a twig of rosemary and fresh sage. Delicately brown in olive oil. Add 100 g barley previously soaked for 4 hours. Add two ladles of vegetable broth. Cook for half an hour (make sure it doesn’t dry out). Then add a sachet of saffron after cooking. Microwave a few slices of tomato on oven paper until crispy.

Presentation: lay 4 or 5 slices of cooked ham on a plate. In the middle, add a spoonful of hot barley broth with saffron. Fold the ham slices over to form a “fagottino” (envelope). The barley broth will warm the ham. Garnish with tomato crisps and dill or similar herbs. Also add a little extra virgin olive oil.

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