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Italian pasta organized by shape — which sauce belongs with which pasta
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain. In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended. In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.