Barley with crisped prosciutto and truffle oil
Instructions:
- BARLEY:
- 2 cups water;
- ½ cup hulled barley, soaked overnight and drained;
- ½ cup pearl barley;
- 1 small bay leaf;
- ¼ teaspoon fine sea salt.
- TO FINISH:
- 1 teaspoon extra-virgin olive oil;
- 2 ounces chopped prosciutto (about ½ cup);
- 1 teaspoon finely chopped fresh rosemary;
- Truffle oil, for drizzling.
- To prepare the barley, bring the water, both kinds of barley, bay leaf, and salt to a boil in a medium saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, about 40 minutes. Remove the bay leaf. Remove from the heat and, if you have time, let sit, covered, for 5 to 10 minutes. Taste and adjust for salt. Drain any remaining liquid and return to the saucepan. Cover.
- To finish, heat the olive oil in a medium skillet over medium heat until shimmering. Add the prosciutto and cook, stirring frequently, until lightly browned and starting to crisp, about 3 minutes. Transfer to a small bowl. Stir the rosemary and twothirds of the crisped prosciutto into the barley. Sprinkle with the remaining prosciutto and serve right away. Pass the truffle oil around the table so everyone can add a drizzle on top.
- TO GET A HEAD START: Make the barley, as in step 1, ahead. Rewarm over medium heat, adding ¼ cup water or a bit more and breaking up any lumps with a wooden spoon. The prosciutto can be crisped 1 hour ahead. Set aside at room temperature.