Pesto trigotto with physalis and serrano ham chips

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  • 1 lb 2 oz cooked pearled barley
  • 3.5 oz basil
  • 1 cup olive oil
  • 2 garlic cloves
  • 5.3 oz parmesan cheese
  • 2 oz butter
  • 1 cup vegetable broth
  • 1 cup white wine
  • 1 onion
  • 2 oz serrano ham
  • 3 oz physalis
  • 1.7 fl oz cream


First cut the ingredients: the onion into brunoise, serrano ham into large squares, and mince the garlic.

Then heat a pot and a pan with olive oil, and once considerably hot, put serrano ham in the pan and onion and garlic in the pot.

While waiting, prepare the pesto: you will need 1 garlic clove, 2.6 oz parmesan cheese, 1/2 cup of olive oil, a dash of cream and 3.5 oz of basil

Blend all the ingredients together and season.

Then check the serrano ham is crunchy and allow to cool.

Once the onion is tender, add a cup of white wine, and as soon as it evaporates, add the vegetable broth.
Once the broth has reduced to half, add the previously cooked pearled barley and wait until it heats up.

Once it reaches the desires temperature, add the pesto, parmesan cheese and butter, remove from the heat and add half of the physalis.

Allow to rest for about 5 minutes and serve in a dish where you may later add the serrano ham chips and the rest of the physalis.