Barley with Chicory, Sausage and Auricchio cheese Recipe


Barley with Chicory, Sausage and Auricchio cheese

Barley with Chicory, Sausage and Auricchio cheese

A hearty, savory dish that gets tons of flavor from the crumbled sausage and Auricchio.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 4


  • 1 Half-Moon segment of Auricchio Mild Provolone
  • 1-1/4 cup pearl barley
  • 1 head radicchio finely chopped
  • 1 large shallot chopped
  • ½ fennel bulb chopped
  • 1 link sausage crumbled
  • 8 oz red wine
  • 1 cup vegetable broth
  • 2 tbsps of Extra Virgin olive oil
  • Salt and pepper


  • 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.
Keyword barley soup, mild provolone
2023-11-07T17:28:41-05:00November 7th, 2023|Recipes, Sides|
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