Pesto Gerstotto with tomato relish and burrata

47 min
- Preparation 35 min
- Cooking 12 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the gerstotto:
30 ml Olive oil
1 Onion
2 Garlic cloves
300 g Pearl barley
150 ml White wine
1 l Vegetable stock
2 tbsp. Basil pesto
Sea salt and black pepper for seasoning
For the topping:
50 g Pine nuts (alternatively: cedar nuts or halved almonds)
300 g Cherry tomatoes
50 g Dried tomatoes in oil
Freshly ground salt and pepper
30 ml Balsamic vinegar cream (thick)
4 Sprigs of fresh basil for decorating
2 Balls of buffalo mozzarella (or mozzarella)

Preparation

Step 1

Heat the olive oil in the pressure cooker and lightly braise the onions and garlic chop finely. Add the pearl barley and lightly braise for approx. 1 minute while stirring. Deglaze with white wine and reduce. Add approx. 4/5 of the bouillon and pesto, bring to the boil while stirring, close the lid and cook under pressure on level 2 for 12 minutes. At the end of the cooking time, remove the pressure cooker from the hob and release the steam by pressing gently on the pressure indicator until no more steam escapes. Then open the pressure cooker and taste the pearl barley. Depending on the desired consistency, add the remaining stock and, since the cooking time may vary depending on the pearl barley, continue to simmer in the traditional way for 2–3 minutes, stirring if necessary, and season with salt and pepper.

For the gerstotto:

ml Olive oil

Onion

Garlic cloves

g Pearl barley

ml White wine

l Vegetable stock

tbsp. Basil pesto

Sea salt and black pepper for seasoning

Step 2

For the topping toast the nuts under supervision in a frying pan without any fat until golden brown and set aside in a bowl. Then, in the same frying pan, briefly fry the quartered cherry tomatoes and coarsely chopped sun-dried tomatoes. Reduce the heat, fry for 5–6 minutes and season.

For the topping:

g Pine nuts (alternatively: cedar nuts or halved almonds)

g Cherry tomatoes

g Dried tomatoes in oil

Step 3

Divide the gerstotto with tomato relish onto the plates and sprinkle with pine nuts and basil. Place the halved buffalo mozzarella on top and garnish with the balsamic cream, then serve.

ml Balsamic vinegar cream (thick)

Sprigs of fresh basil for decorating

Balls of buffalo mozzarella (or mozzarella)