barley cake, anchovies and potatoes – liberation

Bouffons la vie, Liebe’s cooking recipescase

Nothing beats cooking to lift your spirits. This Sunday is the land-sea holiday.

Barley is found everywhere in the kitchens of the world, but also in drinks, because it is the grain most often used in the production of beer and whiskey. Its cultivation dates back to early times: it was already cultivated in Mesopotamia, between the Tigris and the Euphrates, in antiquity. It should also be said that it is a frost-resistant, all-purpose cereal that adapts to many climatic conditions. Barley is grown in about 100 countries, from Sweden to North Africa and Tibet.

In the kitchen, we love fricassee with pearl barley, which has had the husks removed so it cooks faster. It is the equivalent of white rice compared to brown rice. Tender inside, the cooked grain is slightly crunchy to the bite.

This weekend try this beautiful “barley cake, anchovies and potatoes”, the union of land and sea that we discovered in a very inspiring book I eat Mediterranean Eleanor Galasso with photographs by Grégoire Calt (1).

Six people need 200 g of pearl barley; two large boiled potatoes; 200 g of ricotta; 50 g of grated parmesan; 2 eggs; 1 tablespoon of ground nutmeg; 6 tablespoons of extra virgin olive oil; 4 anchovies in olive oil, drained and finely chopped; 1 bunch of fresh tarragon; 20 g of semi-salted butter for turrier; salt and pepper.

Preheat the oven to 200 degrees. Boil barley in salted boiling water. After 20 minutes, turn off, cover with a lid and let the grains swell for ten minutes. Drain and reserve. Mash the potatoes with the ricotta, add the Parmesan cheese, beaten eggs, tarragon (reserve some for garnish), anchovies and nutmeg. Stir in well-drained barley and season with oil, salt and pepper.

Grease a round cake pan with low sides. Spread the mixture in a thin, even layer. Bake for 45 minutes until the crust is golden brown. Serve warm or cold, garnished with fresh herbs. Such a cake is stored for two days.

(1) Edition Marabout, 2018, €15.90.

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