1 onion, finely chopped
1 clove of garlic, finely chopped
½ cup pearl barley
1 glass of vermouth
400ml vegetable/chicken stock
Pinch of saffron
4-6 courgette flowers
2 courgettes
Parmesan
Black pepper
Sweat the onion and garlic until soft then add the barley for 1 minute
Add the vermouth, a third of the stock and saffron, boil then simmer
Gradually add rest of stock stirring occasionally
Add the courgette flowers and courgettes 5 minutes towards the end of
cooking
Stir in the parmesan
Serve with extra parmesan and season with black pepper
The salesman ended up coming over for dinner. He was talkative, Laura was cheerful and gave him the rest
of the cake to take home.
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