{"id":21246,"date":"2014-11-08T11:42:44","date_gmt":"2014-11-08T10:42:44","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=21246"},"modified":"2014-11-08T11:49:27","modified_gmt":"2014-11-08T10:49:27","slug":"two-greedy-italians-pearl-barley-spinach-and-pork-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/21246\/two-greedy-italians-pearl-barley-spinach-and-pork-recipe-on-saturday-kitchen\/","title":{"rendered":"Two Greedy Italians pearl barley spinach and pork mince recipe on Saturday Kitchen"},"content":{"rendered":"

The two Greedy Italians – Antonio Carluccio and Gennaro Contaldo – cook pearl barley spinach and pork mince on Saturday Kitchen.<\/p>\n

The ingredients are: 3 tbsp extra virgin olive oil, 1 small onion, finely chopped, 150g pork mince, 200g pearl barley, 120g spinach, roughly chopped, \u00bd glass white wine, 1 litre vegetable stock, handful of flatleaf parsley, finely chopped and salt and freshly ground black pepper.<\/p>\n

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.<\/p>\n

Stir in the pearl barley and spinach and cook for a couple of minutes.<\/p>\n

Add the white wine and allow to evaporate.<\/p>\n

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.<\/p>\n

Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.<\/p>\n

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