Guest guest Posted August 3, 2001 Report Share Posted August 3, 2001 about the region: see http://www.initaly.com/regions/friuli/friuli.htm * Exported from MasterCook * Orzotto: Barley from the Region of Friuli Venezia Giulia, Italy Recipe By :La Terra Fortunata: Fred Plotkin Serving Size : 4 Preparation Time :0:00 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 3 tablespoons unsalted butter 2 tablespoons minced onion 2 tablespoons minced scallion or chive 10 ounces pearl barley 4 cups cold water (spring or distilled) -- brought to a boil 2 tablespoons freshly grated cheese -- heaping measures Aged Montasio or Parmigiano-Reggiano fruit or vegetables (optional) -- see tip 1. Combine olive oil and butter in a wide 4-quart pot and heat over low heat, taking care not to burn the butter. Add the onion and scallion and saute gently until the onion is translucent. 2. Add the barley and increase the heat slightly. Toast the barley for about 5 minutes. Add the boiling water, 1/2 cup at a time. When 1/2 cup has been absorbed by the barley, add more. Continue until all the water has been absorbed. At a certain point the barley will yield some of its starch, making the dish more creamy. If it is dry, add some softened butter, perhaps a drop of milk or cream, and the grated cheese. 3. At this point, add the optional ingredients. The total time for making orzotto should be about 25 minutes. OPTIONAL INGREDIENTS TIP - " Vegetables work very well and herbs are perfect. All sorts of mushrooms go well with barley, as do " ...dried fruit. About the region: http://www.initaly.com/regions/friuli/friuli.htm (08/03/01) Description: " Northeast Italy " Cuisine: " Italian " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 20g Fat (41.6% calories from fat); 8g Protein; 56g Carbohydrate; 11g Dietary Fiber; 25mg Cholesterol; 62mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat. NOTES : " Barley has been in Friuli-Venezia Giulia for a very long time and is part of the food tradition. It can be used in two ways: as a vegetable side dish or cooked in a manner similar to risotto " ... Not " everything that goes with rice goes with barley, which has a more insistent flavor and texture. " Quote Link to comment Share on other sites More sharing options...
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