Barley pâté

500 gr of spinach-1 onion-1 ladle of Pearl barley-3 tablespoons whole wheat flour-1 small glass of cognac-1 bay leaf-salvia-1 tbsp ginger-5 juniper berries-pepper-salt-50 g pine nuts-1 tablespoon soy sauce-4 tablespoons of olive oil-scented vegetable broth to taste

Soak barley in warm water for about 1 hour and, therefore, bake for 1 hour and a half over moderate heat and covered pot, soup to which you add the bay leaf, juniper berries and soy sauce. Apart from saute the chopped onion and Sage in a little oil, pour in the cognac and let evaporate but not completely.
Cook the spinach in a saucepan without water with a little salt and when are slightly wilted remove them from the heat, squeeze and chop finely. Remove the bay leaf and barley Juniper, then puree it in a blender and add to spinach in a bowl mixing and adding pepper, salt, toasted flour previously, chopped ginger and crushed pine nuts. Put the mixture into a mould and uniform oiled and then bake at 180 degrees for 30 min. in a double boiler. Serve chilled after letting it rest for 5-6 hours.