Description
Orzotto (orzotto ) - barley porridge. A traditional dish of the Italian regions of Trentino-Alto Adige and Friuli Venezia Giulia.
Ingredients
-
Pearl barley
300 g
-
Pumpkin
300 g
-
Leeks
1 piece
-
Dry white wine
0.5 cup
-
Mushrooms
300 g
-
Garlic
1 tooth
-
Salt
-
Bay leaf
2 piece
-
Spices
-
Parmesan
6 Tbsp
-
Sour cream
3 Tbsp
-
Vegetable oil
6 Tbsp
Cooking
Wash and cut into "rings" leek
Cut the pumpkin into small pieces
In high utensils podrumyanivaya slightly leeks ( not very much! ) in vegetable oil, add 2 tablespoons of white wine, cover with kryskoy and leave to stew on low heat for 5-7 minutes. Add the pumpkin and simmer for about 10 minutes.
I pearl barley soaked in cold water for 2-3 hours. You can soak it for a day or depends on the type of pearl barley. Rinse the groats in cold water.
Add in the pumpkin, pearl barley, Bay leaf, chopped garlic, salt, pepper, hem the remaining wine and leave to stew on low heat until cooked cereal (my cereal was ready in 20 minutes).
While the barley is cooked, prepare mushrooms. I they were ready, as part of the remains of the dinner.
After Krupa is ready, add sour cream and finely chopped greens and braised mushrooms. Leave to stew for another 5-7 minutes.
Serve and sprinkle top with grated Parmesan cheese. BON APPETIT!
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