Barley with red cabbage with mozzarella, apples and speck

Wash and peel the red cabbage. Remove the hardest central rib and cut it finely (preferably with a mandolin).

Chop the onion and brown it gently in a saucepan with a drizzle of oil. Add the barley and stir for a few minutes. Deglaze with half a dose of passito and add the cabbage.

Stir to flavor all the ingredients and finally add about 800 ml of boiling broth.

Stir occasionally and cook the barley. If necessary, add more broth.

In the meantime, cut the speck into strips and the apple into cubes.

Brown these ingredients in a pan with a drizzle of olive oil and 30 g of butter. At the end, blend with the remaining passito and flavor with freshly ground pepper. Keep warm.

At the end of cooking, the barley should be wavy.

Add 30 g of cold butter in chunks and the Parmesan cheese and stir in the barley.

Cut the mozzarella into cubes and add it to the barley, stirring to melt it until it begins to spin.

Let it rest for a few minutes.

Serve the barley in a bowl with a spoonful of apple and speck mixture in the center.