Pasta Mania Barley Leek Organic

Barley or manestra is one of the most classic pasta dishes of Greek and Italian cuisine.
It is named after the well-known cereal barley and is distinguished by its oval shape, wide in the centre and pointed at the edges. Although it resembles rice, it does not spill easily and it cooks more quickly. It is eaten hot, usually in stews or used in soups. In Greek cuisine, it is usually added to casseroles at the end, to boil it by absorbing the broths of the meat and making it porridge. Traditionally, it is mainly used in casseroles. It is also used in salads, for which it is boiled, then mixed with a little butter or olive oil (optionally so that it does not stick) and then, after cooling, it is combined with various boiled or roasted vegetables (artichokes, courgettes, aubergines, fennel, etc.) and olives are often added. It is often served with grated, usually salty, cheeses such as feta, kefalotyri or parmesan.