Fish and cheese, two bitter enemies? Who said so?
This barley salad with Trentino PGI salmon trout and Tosèla di Primiero is an original and unusual combination of our region's finest products, which will amaze you with its unique flavor and typically summery colors! A grain prized for its digestibility and rich mineral content, barley is often used in mountain winter soups.
In this recipe, it is reinterpreted for summer and enhanced by the characteristics of the various ingredients, becoming a light, easy-to-prepare, fresh, and flavorful salad: the delicate smokiness of the trout, the flavor of the Tosèla milk, the freshness of the thyme-marinated zucchini, the aroma of the Taggiasca olives, and the crunchiness of the pine nuts.
Perfect as a main course, it can also be served in small individual portions for a Trentino aperitif, toasting with a glass of fresh Trentodoc.
- 320g organic pearl barley
- 100g smoked salmon trout (from Trentino PGI trout)
- 1 slice Tosèla di Primiero
- 2 zucchini
- 120g Taggiasca olives in oil
- 15g pine nuts
- Extra Virgin Olive Oil
- Apple cider vinegar
- Salt and pepper
- Fresh thyme
DIRECTIONS:
- Rinse the barley under running water and drain, then place it in a pot of cold water. Cook for about 30 minutes, adding salt at the end.
- Wash and clean the zucchini, remove the outer green part of the zucchini and dice it. Place the zucchini in a small bowl and marinate them with 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, salt, pepper, and a few thyme leaves.
- Toast the pine nuts in a lightly oiled pan for a few minutes.
- Cut the salmon trout into small pieces. Dice the Tosèla cheese. Drain the Taggiasca olives.
- Remove the zucchini from the marinade.
- Drain the barley al dente, transfer it to a large bowl, add a drizzle of oil, and let it cool.
- Add all the ingredients, more oil, a few thyme leaves, season with salt and pepper, and mix well. Refrigerate to cool, then bring to room temperature for about ten minutes before enjoying.
RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino-Alto Adige, and Primiero in particular. On her blog www.dolcimariemonti.it, special attention is paid to selecting local ingredients. You'll find traditional Dolomite cuisine as well as some new and easy-to-follow modern interpretations.
You can also follow Silvia and her Cucina delle Dolomiti stories on her social media channels, Instagram and Facebook.
