Tag: Orzotto

How to make orzotto and many ideas to season it – Italian Cuisine

The orzotto is like a risotto prepared with barley instead of rice. Let's find out the best recipes and combinations to bring it to the table

Have you ever tried to cook a barley? It is a dish made from barley in which this cereal is cooked as if it were a risotto. Just like rice, the orzotto should be prepared by browning the onion in a pot with the butter (or oil), toasting the barley for a few minutes, then blending with the wine and continuing to cook with del broth hot or boiling water.

THE cooking times they depend on barley. At the end of cooking the barley risotto can be creamed with both butter and parmesan.

If you want to shorten the preparation time of the orzotto, choose thePearl barley which does not need to be soaked before cooking.

How to prepare the orchard: a few ideas

What can the orzotto be seasoned with?

From the classic ragù and mushrooms to a dessert sausage is peas, perhaps whipping everything with smoked provola. Another of the great classics is the combination with pumpkin, preferably embellishing the dish with crunchy onion and a strong-flavored cheese such as Taleggio cheese or combining pumpkin with chopped almonds and rosemary.

Very special ideas are the preparation of orzotto with a hazelnut pesto is bacon, with apples and mushrooms, a barley al orange flavor or with turmeric, squacquerone and bacon.

Anyone who loves vegetables can try a recipe with several vegetables or with the radicchio, with tomato and burrata, with leeks and potatoes and a sprinkling of saffron, for a dish with a typically autumn flavor.

For those who love fish, orzotto is also perfect with shrimps and zucchini or with seafood or with squid and speck.

Who wants to enjoy it with i legumesfinally, he can prepare a barley with lentils, a perfect match to fill up on mineral salts, iron and vitamins.

Orzotto alla pear, Bettelmatt and pancetta – Italian Cuisine

Discover new ingredients, try new techniques, make your kitchen evolve. Try the recipes of La Cucina Italiana for Edison

Barley is back on our tables because it is rich in mineral salts, vitamins, fibers and has a natural anti-inflammatory power. It is an excellent alternative to rice, especially if wholemeal or decorticated (or partially refined), like the one used in this recipe. Need more time to cook it? Just use the pressure cooker, the perfect tool to save time and energy without having to compromise with taste and health.

Choosing an unusual ingredient, experimenting with new cooking techniques, venturing into new combinations means evolving: at La Cucina Italiana for 90 years we believe in positive changes and with this recipe we make it alongside Edison, who has been creating energy for over 135 years , and aims to explain how to consume it less and better. Let yourself be surprised, leave your kitchen, find out how far you can go!

Ingredients for 4 people
1 shallot
360 g of hulled barley
2 pears
100 g of pancetta
200 g of Bettelmatt cheese
Vegetable broth (about 1 liter)
Method
In the pressure cooker, sauté the finely chopped shallot and a teaspoon of oil. To make it brown without burning, add a tablespoon of broth or water.

Meanwhile, peel the pears and cut them into cubes about 1 cm on each side.

Rinse the barley under running water and throw it in the pot, without toasting it. Add the pears, cover with the broth and close the lid. When the pot starts to whistle count 20 minutes.

In the meantime, cut the pancetta into slices and then into thin strips, heat a non-stick pan and let it roast until the desired crispness is obtained.

Cut the Bettelmatt into cubes.

Open the pressure cooker, add the Bettelmatt, a drop of oil and stir in the barley risotto with a wooden spoon. Let it sit for a minute.

To serve, place a ladle of barley risotto with pears creamed with Bettelmatt, sprinkle with crispy pancetta and finish with a coarse grind of black peppercorns.

Orzotto recipe with turmeric and squacquerone – Italian Cuisine

Ingredients

300 g pearl barley
100 g squacquerone or soft stracchino
50 g sliced bacon
3 pcs fresh turmeric roots
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of turmeric and squacquerone umzotto, peel the turmeric roots and cut them into slices. Put them in a saucepan with 1.5 liters of water; cook for 5 minutes from the boil. Toast the «dry barley with a pinch of salt for 1 minute. Cook it in about 20 minutes, gradually wetting it with turmeric broth. Finally, whip the tangerine with 2 tablespoons of squacquerone and complete with the roasted pork cheek and the rest of the squacquerone.