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Orzotto, strawberries and vermentino Colli di Luni

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

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
salt

Instructions

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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Notes

(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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