Timbale of aubergine and barley with vegetables, fresh tomato and basil
100 g Orogel pearl barley
1 yellow pepper
1 red pepper
10 Orogel grilled aubergines
4 ripe red tomatoes
10 basil leaves
extra virgin olive oil
4 Prosciutto crudo Parma ham slices
Blanch the pearl barley in salted cold water with leek and celery. Drain and allow to cool. Clean the vegetables, cut them into cubes and cook them in a pan with EVO, salt and pepper. Add a handful of parmesan cheese.
Heat the aubergines, dress with EVO, season with salt, parsley, chopped garlic. Line an 8 cm diameter mould with baking paper, add barley and vegetables, cover with a grilled aubergine slice.
Peel the tomatoes and remove the seeds, put the pulp in a container with EVO, salt, pepper and basil leaves; blend until creamy.
Pour the tomato sauce on the dish, place the previously oven heated timbale in the center and lay a previously oven-dried (150°C for 10 minutes) slice of Parma ham. Garnish with basil leaves.