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Orzotto to spring buds
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
280 g pearl barley,
50 g sclopìt (silene),
50 g of bruscandoli (wild asparagus),
150 g of green asparagus,
150 g of white asparagus,
1 shallot,
1 glass of white wine,
4 tablespoons vegetable broth,
50 g fresh herbs (thyme, marjoram, oregano),
100 g of Parmesan cheese,
90 g of butter,
4 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
Barley with its refreshing and purifying properties has always been part of the food heritage of the rural civilization that used it both for their own personal consumption and to supplement the diet of animals. Today the nutritional benefits and the captivating taste have brought it back, in the orzotto version, on our tables.
Preparing
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