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Creamy vegetable puree with barley flakes.

(Passatino di verdura in forma di crema co' fiocchi d'orzo)

500 grams of fresh and assorted vegetables (courgettes, potatos, french beans, celery, carrots, onion, etc.) which have to be chopped
10-12 leaves of fresh basil
3 red tomatoes
3-4 spoons of oil
4 spoons of barley flakes
table salt

Put 2 liters of lightly salted water in a pot and then the above ingredients except the barley flakes and boil all this stuff. Boil over a brisk heat, then lower the heat to the minimum and boil for 30 minutes (put a lid over the pan). Then switch off the heat, let the stuff cool down and then put it in a blender, mix it in order to have a not thick purée. Put this purée in a pan, let it boil and add the barley flakes; cook very slowly for about 5-6 minutes, taste and if necessary add some salt. Serve it very hot or alternatively cold, after having put it in the refrigerator.

This recipe represents the quintessence of the natural simplicity and it has been included to break off the nosh-up of boletus recipes; this creamy purée results very successful in this month (not only in September but also for the entire summer season) when vegetables, under the burning sun, gain exceptional tastes and smell. Vegetables can be used for not elaborated courses where everything is free to express itself spontaneously fully giving its virtue; if vegetables are stimulated by the heat, they completely give their virtues.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati