ORZOTTO WITH NETTLE AND GOAT CHEESE FROM CHIVES

Barley: wash the barley and cook it with 750 ml of cold water, when the water boils add the salt and lower the heat to a minimum, after about 30 minutes, after having absorbed the water, it is ready. Slice the onion and let it dry gently with a little oil, wash the nettle leaves, chop them and add them to the onion with 2 ladles of water (or vegetable broth) and a little salt. After 10 minutes, add the barley and stir in the Parmesan cheese. If the barley is too dry, add more water (or broth).

Goat cheese: Chop the chives and roll the goat cheese (or other fresh cheese) in it, refrigerate for ½ hour before serving it cut into slices.

Parmesan basket: for each basket, heat a non-stick pot, sprinkle 2.5 tablespoons of grated Parmesan cheese, wait for it to melt (1 or 2 minutes) and pour it into the mold you want... cup or bowl... cooling the “Parmesan wafer” will take the chosen shape.