Gerstlrisotto with Ricotta Tomato Cabbage

For the Gerstlrisotto with Riserved Tomato Herb, first soak rolled barley overnight if necessary (if not polished). Sauté finely chopped shallots and garlic in olive oil. Add rolled barley as well as bay leaf and toss. Add Pernod and Noilly Prat, bring to a boil and gradually add vegetable stock. Season with salt, pepper and nutmeg. Steam the rolled barley al dente for about 20 minutes, stirring repeatedly (like a risotto).

In the meantime, remove the stem from the tomatoes and make light crosswise cuts on the nice side. Blanch (scald) briefly in boiling salted water and immediately rinse with cold water. Peel off the skin (preferably under water). Also blanch cabbage leaves for about 2 minutes, rinse in cold water and drain.

For the tomato cabbage, heat olive oil in a pan, sauté tomatoes in it and then add cabbage leaves. Season with salt, pepper, cumin and sugar. Simmer slowly, adding a little vegetable stock if necessary. Season again to taste.

Bind al dente cooked Gerstlrisotto with Parmesan cheese and cold butter. Serve in warmed deep plates and drape the tomato slaw on top. Garnish the risotto with the tomato sauce with thyme.

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