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Preparation
Cut the onion into fine cubes and sauté in olive oil. Add the pearl barley and sauté for a short time. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min). Slice the Speck Alto Adige PGI into thin slices and cook. Just before the barley is cooked, fold in the Speck Alto Adige PGI and cook along with the barley. Brown the apple in butter and add to the barley. Season with salt and pepper and add in some chives. Prepare the barley in a deep plate and add in slices of Speck Alto Adige PGI and garnish with finely grated cheese.
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