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Orzotto, strawberries and vermentino Colli di Luni


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For 4 people
300 g strawberries
350 g pearl barley
1 cup white wine
1 onion
2 bay leaves
75 ml extra virgin olive oil
1.5 l vegetable stock


Wash the strawberries and cut them into pieces.
With the help of a colander, rinse barley under running water for a few minutes.
Cook in salted water for about 20 minutes and drain.
Peel and chop the onion, then fry in a pan with the bay leaf.
Add barley, wine and let soften for a few moments.
Cut strawberries in half and add the first half the casserole with barley.
Cover with the broth and, whenever the orzotto seems too dry, add a ladle until it is cooked.
Pour the remaining strawberries and stir with two tablespoons of oil.
Serve hot.
When they rise to the surface are ready; using a slotted spoon, drain and place them on a baking tray.
Cover with the sauce, sprinkle with gomasio and bake at 180° for 25 minutes.
Serve hot.

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(Ricetta tratta dal libro "Le ricette del Grande Cerchio" di Caterina Mosca, Antonio Vallardi Editore)
[Scheda del libro: Le ricette del Grande Cerchio]

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