Finely dice a carrot, a celery stick and half an onion. Fry. Add a small clove of garlic, a twig of rosemary and fresh sage. Delicately brown in olive oil. Add 100 g barley previously soaked for 4 hours. Add two ladles of vegetable broth. Cook for half an hour (make sure it doesn’t dry out). Then add a sachet of saffron after cooking. Microwave a few slices of tomato on oven paper until crispy.

Presentation: lay 4 or 5 slices of cooked ham on a plate. In the middle, add a spoonful of hot barley broth with saffron. Fold the ham slices over to form a “fagottino” (envelope). The barley broth will warm the ham. Garnish with tomato crisps and dill or similar herbs. Also add a little extra virgin olive oil.