BARLEY WITH LEEK AND FARZOTTA ALE. RECIPE FOR 3-4 PEOPLE
Gently fry some onion with a table-spoon of extra-virgin olive oil.
Add 200g of Podere Pereto's barley with leek and gently fry, stirring continuously.
Then pour a good glass-full of Farzotta ale into the pan, bring to the boil and keep on stirring until the beer has evaporated completely.
In the mean time prepare a vegetable broth separately and add the boiling liquid to the barley a little at a time, stirring continuously until the barley is completely cooked (at least 35 minutes).
Add salt to taste. When cooking is completed add a tablespoon of butter and a handful of parmesan cheese. Stirr once more, take off the heat and leave to rest a few minutes, then serve nice and hot.
OAST PORK WITH SENATRICE ALE. RECIPE FOR 6 PEOPLE
Take a cut of pork tenderloin for roasting (1 Kg for 6 people). Place the meat in a casserole with herbs like sage, thyme, marjoram, juniper berries, salt and pepper and pour some Senatrice Ale over it.
Cover the meat and leave to steep in the ale overnight. The next day fry some onion and some carrots with a little extra-virgin olive oil. Add the meat and make it brown well on both sides over a high flame.
When the meat is nicely browned add the ale you steeped it in a little at a time, making it simmer until it has completely evaporated and cooking is complete.
When the pork is well cooked, leave to cool and then slice.
Serve after stir-frying in the gravy.