Source: gustissimo.it

Presentation

A main course featuring meatballs made with barley, bread, milk, egg, Parmigiano Reggiano cheese, garlic, rosemary, salt, and pepper, baked in the oven.

Ingredients

• 250 g of barley
• 4 slices of bread
• 250 ml of milk
• 1 egg
• 4 tablespoons of grated Parmigiano Reggiano
• 1 garlic clove
• Rosemary, to taste
• Breadcrumbs, to taste
• Salt, to taste
• Pepper, to taste

Preparation

1. Soak the barley in plenty of water for 12 to 24 hours, depending on whether it is hulled or whole grain.
2. Drain the barley and boil it in salted water for 50 minutes (hulled) or 1.5 hours (whole grain). Let it cool slightly.
3. Meanwhile, rinse the rosemary, pluck the needles, and finely chop them along with the garlic clove.
4. Soak the bread in milk for about 30 minutes or until softened. Squeeze out the excess liquid and place it in a bowl with the chopped rosemary and garlic, grated Parmigiano Reggiano, egg, a pinch of salt, and a pinch of pepper.
5. Add the well-drained barley to the mixture, mix thoroughly, and shape into balls with your hands. Flatten slightly and coat them in breadcrumbs.
6. Arrange the meatballs on a baking tray lined with parchment paper and bake at 180°C (356°F) for about 20 minutes, turning them halfway through.
7. Serve warm.

Allergens

• Barley: Contains gluten as per EU Regulation 1169/2011.
• Bread: Contains gluten as per EU Regulation 1169/2011.
• Milk: Listed as an allergen in EU Regulation 1169/2011.
• Egg: Listed as an allergen in EU Regulation 1169/2011.
• Parmigiano Reggiano: Contains milk allergens.
• Garlic: Rare cases of garlic reactivity have been reported.
• Rosemary: Possible reactions in cases of spice intolerance.
• Pepper: Possible cross-reactivity in cases of spice intolerance.

Notes

• Present the meatballs to children and mash them with a fork if necessary to facilitate consumption.
• For children, ensure the ingredients are uniformly blended for consistency in presentation.

Safety / Usage Recommendations

• Suitable for individuals with anorexia, weight loss, or xerostomia (dry mouth).
• For dysphagia (difficulty chewing or swallowing), serve whole meatballs and then mash or cut them into small, uniform pieces.
• Use caution regarding texture for patients with mucositis (oral inflammation or lesions).
• Not recommended for individuals experiencing nausea or vomiting.
• Ensure strict hygiene during preparation.