oh my goodness, yummy, I am making this for my next gathering. Sorry LG
“Hot-buttered groat clusters!” –Firesign Theater.
One of the pleasures of travelling is drawing close to the seemingly familiar only to suddenly discover it strikingly different, like this Puglian Barley Salad with Pecorino Cheese. Looks ordinary. But the taste – not like barley on this planet. Many of the more forward thinking participants in Italy’s agritourismo movement are trying to preserve regional variations on farm products that for one reason or another have fallen from grace or never gained the favor of larger commercial ventures. Barley is a case in point–in Puglia, where it’s often hulled, rather than pearled, it’s chewy.
And chewy barley is a delight.
Most Americans have never tasted hulled barley. To understand why not, we need to pull out the Wayback Machine.* Close your eyes, squeeze your mental self back into that fifth-grade desk and think of the wheat kernel diagram hanging in Mrs. Paterson’s classroom…
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