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Recipe Orzotto alla thirty of of 24-01-2014 [Updated on 11-05-2016]
What's better to warm up in winter than bringing soup to the table? This is my reinterpretation of the thirty-style orzotto I tasted some time ago during one of my travels, a very tasty dish for these cold days. The orzotto came even tastier thanks to some excellent porcini mushrooms, a gift from my dear friend Romina and which made this dish even more "hot", if you don't find them or you don't prefer a too strong flavor, you can also replace them with 100 gr of champignon mushrooms, but I do not recommend it;) You can also find the recipe for my barley alla thirty you can also find it in this week's modern woman magazine, on page 117, that's all for today, I greet you and wish you a good day .
How to make the orzotto alla thirty
Put the barley in a bowl with water for 30 minutes
Soak the dried porcini mushrooms in a bowl with warm water, then peel the carrot and cut it into julienne strips, peel the potato and cut it into cubes
In a thick-bottomed pot, sauté the finely chopped shallot with the diced bacon
Now add the softened porcini mushrooms
Then carrots and potatoes and stir to flavor
Drain the barley, and put it in the penola too
Stir then cover with the boiling broth and continue cooking for about 30 minutes, gradually adding more broth if the orzotto dries up.
When cooked, season with pepper, then wait a few minutes
Then serve hot orzotto alla thirty