The two Greedy Italians – Antonio Carluccio and Gennaro Contaldo – cook pearl barley spinach and pork mince on Saturday Kitchen.
The ingredients are: 3 tbsp extra virgin olive oil, 1 small onion, finely chopped, 150g pork mince, 200g pearl barley, 120g spinach, roughly chopped, ½ glass white wine, 1 litre vegetable stock, handful of flatleaf parsley, finely chopped and salt and freshly ground black pepper.
To prepare the dish, heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
Stir in the pearl barley and spinach and cook for a couple of minutes.
Add the white wine and allow to evaporate.
Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes.
Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.