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Orzotto with valerian
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
320 g of barley,
150 g of valerian,
200 g of Jerusalem artichoke,
150 g of butter,
100 g grated Parmesan cheese,
½ onion,
1 lemon,
salt,
pepper.
Introduction
Some call it white truffle because of its irregular appearance full of bumps, others Canadian potato, others "pear tree". The Jerusalem artichoke is more and more trendy, also because it brings into play the skill of chefs. Introduced in Italy in 1500, as a gift to Cardinal Farnese, its name is that of an indigenous tribe of Brazil.
Preparing
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