Baked bombette with barley, feta and onion salad

Baked bombette with barley, feta and onion salad

Preparation time:
15 minutes

Cooking time:
10 minutes

Ingredients

  • Pork bombette with Fiorani bacon 600 g
  • Pearl barley 300 g
  • Red onions 1
  • Greek feta cheese 100 g
  • Half round radicchio
  • Extra virgin olive oil 20 g
  • Salt and pepper to taste
  • Basil a few leaves

How to make it

1

Leave

Leave the barley to soak for a couple of hours in fresh water, then cook it by boiling it or in a pressure cooker. Once cooked, drain it and let it cool. Slice the onion and let it soak.
2

Fry the bombette

Cook the bombette in a pan until a nice homogeneous browning is obtained, or in the oven at 180 ° C or in the air fryer.
3

Complete

While the bombette is cooking, complete the barley salad by dressing it with the drained onion, thinly sliced radicchio, Greek feta cheese, salt, pepper and basil.

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