Barley Risotto with Prosciutto and Asparagus, Finished with EVO Oil and Salted Ricotta

Ingredients:

Pearl Barley 200 gr
Vegetable Broth as needed
Asparagus 1 bunch
Prosciutto Crudo 8 slices
Extra Virgin Olive Oil as needed
Parmigiano to taste
Salted Ricotta to taste

Procedure:

Boil the barley in plenty of slightly salted water until it reaches 3/4 of its cooking point. Drain and set aside.

In a saucepan, heat some Extra Virgin Olive Oil and add the barley, cooking it with vegetable broth until done.

Cut the asparagus into pieces and sauté them in a pan, then add them to the barley.

Once the barley is fully cooked, stir in Parmigiano and Extra Virgin Olive Oil.

Julienne the prosciutto, sauté it until crispy, and use it to garnish the dish, topping with the crispy prosciutto slices and a generous sprinkle of Parmigiano.

Oil and Flavor: Perfect Pairings for Your Recipes

An oil with character is needed for this preparation, such as the EVO Nocellara del Belice (Sicily, Palermo), which is ideal for this dish. It has a distinctly herbaceous intense fruitiness, with hints of tomato and almonds. Bitter and spicy notes of medium to high intensity, with a herbaceous and tomato aftertaste. Yellow color with green highlights. Also excellent for grilled meats, vegetable soups, legumes and bruschetta.