Barley Recipe from Northeast Italy

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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

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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 "

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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. "