Barley with Chicory, Sausage and Auricchio cheese
A hearty, savory dish that gets tons of flavor from the crumbled sausage and Auricchio.
Ingredients
Method
- In a large pan, saute shallot until transparent. As soon as the shallot becomes soft and transparent, add the crumbled sausage. Add chicory, season with salt and pepper. Mix in the barley, red wine and the vegetable stock, simmer.
- Cut up the Auricchio into dice 1” approx. thick. Cook the pearl barley to a creamy risotto consistency, toss in the diced Provolone and, as soon as they are thoroughly melted, mix in chopped fennel. Allow to simmer for 3 minutes and serve.
