INGREDIENTS PER 4 PEOPLE
pearl barley, 10,6 oz
boiled green beans, 5,3 oz
San Marzano tomatoes, 2
Boil in plenty of water barley which have previously rinsed under cold running water. Dice the boiled beans, tomatoes and mix with a pinch of salt in a bowl.
Beat the eggs in a bowl with a pinch of salt, cook the omelette in the pan in twice so as to make it thin like crepes, let it cool, roll and cut into slices.
Combine the barley to the sauce of green beans and tomatoes, add the strips of omelette fix with a little olive oil and a sprinkling of raw black pepper.
Thanks to: Cooking With Giulia