Share on
Orzotto with the quail
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
For the quail:
2 quails already cleaned,
50 g of butter,
1 onion,
1 clove of garlic,
aromatic herbs (sage, rosemary and parsley),
1 glass of white wine,
salt,
pepper.
For the orzotto:
280 g pearl barley,
1 apple,
½ onion,
50 g of butter,
2 tablespoons dry white wine,
100 g of grated old-fashioned Latteria cheese,
salt,
pepper.
Introduction
In Friuli Venezia Giulia a particular quality of barley, called pearl barley, is cooked in the same way as rice, even with longer times, to obtain orzotto. In this recipe it is paired with the quails considered among the noblest and most sought after galliformi, tasty and digestible meat, despite the hunters consider it a fallback prey.
Preparing
This content is not public. Log in to see the recipe preparation.
