Tomato Perlotto
4 servings
80 minutes
Tomato perlotto is a culinary masterpiece of European cuisine that combines the rich flavor of tomatoes, aromatic herbs, and the tender texture of pearl barley. This recipe draws inspiration from Italian risotto but uses pearl barley instead of rice, giving the dish a unique velvety quality. The aroma of garlic, thyme, and cayenne pepper creates a warm spiciness while parmesan adds creamy depth to the flavor. The dish is perfect for a cozy family dinner or festive gathering, especially when paired with fresh bread and a glass of white wine. It can be served as a standalone dish or as a side to meat or fish. Simple to prepare yet surprisingly elegant, tomato perlotto will delight any gourmet.
1
Boil the pearl barley in boiling water until cooked, then drain in a colander.
- Pearl barley: 1 glass
2
Peel the garlic and chop it very finely. Heat olive oil in a deep pan and sauté the garlic until soft. Add chopped tomatoes and tomato paste and mix well.
- Garlic: 2 cloves
- Olive oil: to taste
- Chopped tomatoes in their own juice: 400 g
- Tomato paste: 1 tablespoon
3
Add thyme leaves, cayenne pepper, salt, and sugar to the pan and simmer for 10 minutes. Then add the pearl barley and simmer for another 5 minutes while stirring. Finely chop the basil leaves and add them to the risotto. Set aside 3 tablespoons of parmesan and mix the rest into the risotto.
- Fresh thyme: 10 stems
- Ground cayenne pepper: 0.3 teaspoon
- Salt: to taste
- Sugar: 1 teaspoon
- Pearl barley: 1 glass
- Green basil: 5 stem
- Grated Parmesan cheese: 150 g
4
Serve the risotto on plates, sprinkle with remaining parmesan and black pepper, drizzle with olive oil. Serve immediately.
- Grated Parmesan cheese: 150 g
- Ground black pepper: to taste
- Olive oil: to taste