First Course
Strangolapreti - Green Gnocchi
Barley Salad

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Strangolapreti - Green Gnocchi

  • 2Lb spinach
  • 0.75Lb old bread
  • 14oz milk
  • 5 eggs, whole
  • 0.25oz salt
  • 0.05oz ground black pepper
  • 0.05oz ground nutmeg
  • 0.40Lb all purpose flour
Break bread in pieces, place in a bowl, pour over the milk, mix, leave until bread is soaked. Wash and steam spinach. Squeeze out the water. In food processor: combine bread & spinach. Place in a bowl, add remaining ingredients, mix well. With the tip of a spoon form a little dumpling, put in boiling water, when ready dumplings will come to the surface. Take them out, place in a plate, cover with grated parmesan cheese and melted butter.

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Barley Salad 

  • 1 Lb Pearled Barley
  • 8 oz unpitted Gaeta olive (alternatively Kalamata). Remove the bones and cut them in 4 pieces, lenghtwise.
  • 12 oz Cherry Tomato, (washed and cut in half)
  • 4 oz Sundried Tomato, (sliced)
  • 1 can (15 oz ) Whole Corn Kernels (drained)
  • 10 oz Mancheco cheese aged 3 months (cubed)
  • 2 Table Spoons Capers (drained)
  • Fresh Basil (about 12 large leaves, coarsely chopped)
  • Fresh or Dried Oregano (chopped)
  • 2 Yellow Bell Peppers (grilled, peeled, seeds removed, and sliced - alternatively buy already roasted in jars)
  • 2 Red Bell Peppers (grilled, peeled, seeds removed, and sliced - alternatively buy already roasted in jars)
  • Extra Virgin Olive Oil
  • Salt
  • Black Pepper, freshly ground
Rinse the Barley in fresh water 2/3 times 'til the water is clear, let soak for about 1 hour and drain. In a 8 Qt pot bring to a boil 1 Gal water, add salt and pour in the barley, stir occasionally and let boil for 30 minutes. Cool down the barley in fresh running water, drain it and place it in a large salad bowl. Add some olive oil and mix. Pour in all the ingredients, add more olive oil and mix well. Taste, cover, place in the fridge, and let rest at least 3 hours. Remove from the fridge at least 1 hour before serving, mix well, add some olive oil and decorate with fresh basil leafs and fresh oregano sprigs

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Austin, Texas