Рецепт Apple Barlotto (Orzotto Di Mele)
Ингредиенты
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Инструкции
- Place the barley in a saucepan, add in water to cover by 2 inches, and let soak, refrigerated, for 12 hrs or possibly overnight. After soaking, drain the barley and spread out on a baking sheet to dry.
- Place the chicken stock in a medium saucepan and bring to a boil.
- In a wide, high-sided pot, heat the butter over medium-high heat till it foams and subsides. Add in 1/3 of the apple and saute/fry for a few min, till it begins to soften. Add in the barley and stir for 3 min over high heat.
- Combine the grappa and wine, and stir into the pan with the barley. Add in the Brown Chicken Stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become hard and creamy, like risotto. This will take about 10 min.
- After 10 min, toss in the remaining apples, mint, and grated cheese and stir 2 more min over high heat. Serve immediately.
- This recipe yields 8 servings.