INGREDIENTS
FOR THE BARLEY: 250 g pearl barley, 500 g rosole, 1 medium onion, 3 tablespoons olive oil, salt, parmesan
FOR THE CREPE: 100 g single-coconut spelt flour, 2 tablespoons olive oil, salt, 500 g spinach, 1 clove of garlic, salt, a little olive oil.
PROCEDURE
Barley: wash the barley and cook it with 750 ml of cold water, when it starts to boil, lower the heat to low, add the salt and cook for about 30 minutes. Wash the rosettes, dry them and cut them thin. In a pan, put the oil and the finely chopped onion and stew over low heat. Add the rosole and 2 or 3 ladles of hot water (or vegetable broth). Cook for 15/20 minutes, add the barley and stir in the Parmesan cheese.
Crepes: in a bowl, mix 100 grams of flour with 250 ml of lukewarm water (or cow's milk, or vegetable milk/soy/oats/barley/rice etc...) a pinch of salt and 2 or 3 tablespoons of olive oil. Let the dough rest 30 minutes at room temperature - stirring occasionally -. Heat a non-stick pan, pour in a ladle of batter and rotate the pan to form a crepe. When the edges solidify, peel off the crepe and place it on a plate. Continue until the batter is used up. Fill the crepes with the spinach (washed and passed in a pan with oil and
garlic).