Barley loaf with zucchini, leek and Parmesan

Tip: tap a step to mark it as done.

1. Place the barley in a pot, pour in the broth, and bring to a boil. Cover and simmer over low heat for about 20 minutes, then remove from the heat, drain, and let cool for 10 minutes. Spread the barley on a baking sheet lined with paper towels to absorb any remaining liquid.

2. Sauté the finely chopped onion in 2 tbsp of the oil for about 5 minutes. Season with salt and transfer to a bowl. Add the cooked barley, chopped sage, Parmesan, breadcrumbs, eggs, salt, and pepper, and mix thoroughly.

3. Preheat the oven to 190 °C (375 °F). Butter a ribbed loaf pan, spread the barley mixture in it, and brush the top with butter as well. Clean and slice the zucchini and leek. Place them on a small baking sheet or in a roasting pan, toss with 2 tbsp of the oil, and season with salt and pepper.

   Bake the loaf and vegetables for about 30–40 minutes.

4. Let the baked loaf rest for 5 minutes, then turn it out of the pan and slice. Serve with the vegetables, sour cream, and a little currant jam, garnished with sage leaves.

Tip: Dust the buttered pan with a little extra breadcrumbs so the baked loaf turns out easily in one piece. Press the barley mixture firmly into the pan with a spoon so it doesn't crumble when sliced.

This recipe was translated from the Slovak original: Krúpové fašírky s cuketou, pórom a parmezánom