Cook the barley in the same volume of salt water for 20 minutes and then drain. In the meantime, chop the onion and cut the pumpkin into cubes, then sauté in butter. Add some vegetable broth to finish cooking. Blend the ingredients and mix the creamy sauce with the pearl barley.
Serve the barley with some sliced and diced Salame Milano.
Dry the leaves and flowers in the oven at 100°C.
As soon as they are ready, add them to the crème fraÎche and the garlic cream that you prepared earlier with the crèeme fraiche.
Finish the dish with a sprinkling of ground pink peppercorns.
Salame di Milano "Bindone"
