• 500 g I FRESCHI DI CAMPO frozen chicory
  • 400 g potatoes
  • 150 g barley
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • vegetable stock
  • a small chilli pepper
  • extra virgin olive oil, salt and pepper

How to prepare

Gently fry the finely chopped onion, carrots, and celery in a saucepan with a little oil.

Add the previously peeled and cubed potato and cook for about 20 minutes, adding a little stock.

Add the I FRESCHI DI CAMPO chicory, boiled previously in boiling salted water, drained and chopped into small pieces, and the chilli pepper cut into rounds.

Continue to cook for a few minutes before adding the barley, and leave to cook for around twenty minutes.

Add salt and pepper to taste.

Drizzle with oil and serve hot.