GR
EN
Barley with peppers, cherry tomatoes and feta cheese
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
500 gr. Medium barley
80 gr. Olive oil
100 gr. White wine
1200 gr. Chicken broth, alternative water
50 gr. Butter DODONI
100 gr. Graviera DODONI grated
100 gr. Feta PDO DODONI
1 sprig of fresh oregano
Salt 
Freshly ground pepper
INGREDIENTS FOR THE PEPPER SAUCE
50 gr. Olive oil
1 medium dry onion
1 head of garlic cut in half
2 red peppers
200 gr. Cherry tomatoes
100 gr. Feta PDO DODONI
2-3 sprigs of fresh oregano
Salt
Freshly ground pepper
EXECUTION 
Preheat the oven to 180°C. In a 25X35 cm baking tray, line with parchment paper, place the peppers cut in half, without the seeds, the onion cut into quarters, the garlic, the feta cut into large pieces and the cherry tomatoes, sprinkle with olive oil, salt, pepper and the fresh oregano and bake for 25 minutes. Then we take them out of the oven, press the garlic with our fingers, discard its skin and beat all the ingredients together in a blender to make a red sauce. In a pot with a large bottom, add the olive oil and the barley and saute on medium heat for 2-3 minutes. Deglaze with white wine. Once it evaporates, add the chicken broth in 2-3 portions gradually, until the barley is cooked. Caution! We don't stop stirring, so that it doesn't stick to us. A few minutes before we see that it is ready, add the pepper paste and mix very well. As soon as the barley is al dente and some of its liquid remains, remove the pot from the heat. Pour in the butter, the gruyere and mix well until they bind. Taste and add salt and freshly ground pepper. Serve immediately on plates and sprinkle with broken feta cheese and fresh oregano leaves.
