15 Feb Barley Flan with Fini 2-leaf Balsamic Vinegar of Modena
- 200g seasonal salad (to your taste)
- 160 gr pearl barley
- 40 gr butter
- 50 ml extra virgin olive oil
- 20 ml of Fini 2-leaf Balsamic Vinegar of Modena PGI
Cook the barley in salted boiling water for 16 minutes. Cool and drain. Season with melted butter, salt, and Fini 2-leaf Balsamic Vinegar of Modena PGI. Put in 4 buttered moulds and press well-in.
Cover the moulds with aluminium and place in a hot oven at 200° for 15 to 20 minutes.
Season with oil, salt, and the remaining vinegar, placing it around the plate.
Turn out the barley flans from their moulds onto the plate. The cooking time is important for the flan to brown.
Garnish the dish with Fini 2-leaf Balsamic Vinegar of Modena PGI.