Timbale of aubergines and barley with vegetables, fresh tomatoes 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 di Parma slices
a handful of Parmigiano Reggiano
Pour the pearl barley in salted cold water with leek and celery and blanch it. Drain and allow it to cool. Clean the vegetables, cut them into cubes and cook them in a pan with extra virgin olive oil, salt and pepper. Add a handful of Parmigiano cheese.
Heat the aubergines, dress with extra virgin olive oil, season with salt, parsley, chopped garlic. Line an 8 cm mould with baking paper, add the barley and vegetables, cover with a grilled aubergine slice.
Peel the tomatoes and remove the seeds, put the pulp in a container with EVO oil, salt, pepper and basil leaves; blend until creamy.
Pour the tomato sauce on a dish. Put the timbale in the oven to heat it up, then place it in the centre of the dish. Oven-dry (150°C for 10 minutes) the slices of prosciutto, then put each slice on a timbale and garnish with basil leaves.