Pearled Barley salad with anchovies, shrimps and ciliegino tomatoes
Ingredients for 4 people
250g of Pearled Barley, 15 ciliegino tomatoes, 150g of anchovies, 300g of shrimps, 10 basil leaves, fine sea salt, 6 extra virgin olive oil, fresh ground pepper.
Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of sea salt and let cook for 20 minutes. Drain, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.
In the meantime, cook the shrimps and shell them. In a saucepan warm up 4 tablespoons of extra virgin olive oil, put the anchovies coarsely shredded, the tomatoes cut into pieces and the shrimps and brown for 2 minutes. Add the Pearled Barley and toss for 1 minute. Season with 2 tablespoons of extra virgin olive oil and some fresh ground pepper as you like. Let it cool, then add the basil leaves and serve.