Quiche with barley, asparagus and bottarga

Recipe of the chef Rubina Rovini


for 4

100g Bartolini pearl barley
200g flour
200g cleaned asparagus
1⁄2 glass of milk
90ml water
80g butter
30g grated Parmesan
2 eggs
1 spoon of breadcrumbs
Bartolini DOP extra virgin olive oil
mullet’s bottarga
salt and pepper q.s.


Cook the barley in a pot of salted water for 20 minutes, drain and leave to cool. Season with a little bit of extra virgin olive oil.
Clean asparagus, dice it, and cook in a pot of salted water. Drain and leave to cool.
Knead the flour with the cold butter, add water and season lightly with salt. Cover it up with cling wrap and leave it cool in the fridge.
Stir the barley, asparagus, Parmesan, breadcrumbs, milk, eggs, salt, pepper, chives and a little bit of grated bottarga.
Roll the dough in a mould, stuff with the mixture of barley and asparagus and bake at 175°C for 45 minutes.
Let it cool and serve with chives and bottarga.