Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, Calabrian Pork Orzotto. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Calabrian Pork Orzotto Recipe. Orzotto, Pearl barley with spinach and pork mince. As much as I love risotto, the traditional stovetop method takes too long on a weeknight.
You can have Calabrian Pork Orzotto using 20 ingredients and 5 steps. Here is how you cook it.
Ingredients of Calabrian Pork Orzotto
Take 0.5 Kilo of pork shoulder Coarsely minced.
Prepare 2 of shallots Roughly chopped.
Make ready 2 of red bell peppers Diced roughly.
Take 3 Cloves of Garlic , diced.
You need 2 of Cinnamon sticks.
Make ready 2 Tablespoons of chilli Dried flakes.
It’s 2 Tablespoons of Black pepper Grd.
It’s 1 Teaspoon of nutmeg Grated fresh (or grd).
Make ready 1 Tablespoon of fennel seeds Freshly toasted.
Take 800 Grams of barley Pearl.
It’s 2 Litres of chicken stock Fresh.
Take 100 Millilitres of Extra virgin olive oil.
Take 1 Bunch of flatleaf parsley Chopped.
Take 1 Tablespoon of oregano Dried.
Prepare 1 To Taste of Sea salt.
Make ready 1 To Taste of lemon juice Fresh.
Prepare 1 To Taste of pecorino Grated (or parmesan).
Prepare 2 of Bay leaf.
You need 1 Tablespoon of rosemary freshly chopped.
You need 0.5 Litre of Dry white wine.
This flavoursome pork rib roast is cut from pork belly still on the bone.Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue.Calabrian black pork soppressata of Calabria.What differentiates the Calabrian black pork from the others is the slow growth of the animal, this leads to a better maturation of the.
Calabrian Pork Orzotto step by step
Heat a heavy based wide pan with the oil until hot, add shallots, garlic, peppers & bay leaf. Cook over a medium heat until softened (but not coloured)..
Add spices & rosemary and cook gently for 2-4 minutes (do not colour). Add the barley and cook for a further 2 minutes until well coated with the spices..
Add white wine and cook until liquid has been absorbed (4-5 minutes), add chicken stock & crumble in sausage meat in little chunks. Season lightly and cook as per risotto until barley is 'al dente' (20-30 minutes)..
Lower the heat to a very gentle simmer and cook for a further 20-30 minutes until creamy and rich, (you may need to add more liquid, water or chicken stock is fine) to make a thick soup like consistency..
Finally when ready to serve drizzle in a little lemon juice to taste and remove from heat, add a fistful of grated pecorino/parmesan, the chopped parsley and a generous drizzle of extra virign (or for extra luxury truffle oil). Serve with some freshly baked ciabatta and enjoy..
The name is a portmanteau of orzo (the Italian word for barley) and risotto.Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil.On a cutting board, sprinkle the pork with the dill, if desired, and thinly slice.
Toss pork cubes with flour and brown in hot oil in large skillet with lid.Stir in the pearl barley and spinach and cook for a couple of minutes.Add plenty of veg to your dinner with this green orzotto recipe, loaded with peas, green beans and spring greens.Calabria is a beautiful region of Southern Italy, where simple ingredients are combined to prepare delicious food.Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d'Agnello alla Calabrese).
