Vegetable "risotto style" Barley «Orzotto»
Vegetable Orzotto is a very easy-to-make and light dish, perfect to have both cold and hot.
Thanks to the genuine taste, it satisfy everyone.
You can prepare this dish using your best friend in the kitchen: the Eka combi oven.
200 g Pearl barley
0,5 lt vegetable broth
100 g courgettes
100 g carrots
100 g green peas
80 g yellow peppers
10 g shallot
20 g EVO oil
1 tuft of fresh parsley
1 tuft of valerian salad
2 datterino tomato
Salt and pepper As Requested
Wash the barley under the running water for 10 minutes and drain. Put the barley, the finely chopped shallot,
EVO oil and broth in a cooking bag and take out the air with a sous-vide machine.
Wash the peppers, cut in half, remove the seeds and dice it. Wash the courgettes, remove the final parts and dice it.
Wash the carrots and dice it. Season the vegetables with a little bit of oil, salt and pepper. Put in a cooking bag and
remove the air. Cook the bags following the chart below.
Table for cooking Barley «Orzotto»
Table for cooking vegetables
When the cooking is done, mix the barley and the vegetables in a big bowl. Add some salt and pepper if it’s needed.
Start plating making a semi sphere using a teacup filled with our mix, in the center of the plate. Garnish at pleasure with some more vegetables and some finely chopped parsley.
High quality dish results can be gained through using our ovens for this recipe, thanks to the constant control of the temperature.
if you don’t like these vegetables or if you want to make the recipe tastier, you can use aubergines, asparagus, beans, artichokes and leeks.
To make our Orzotto creamier, at the end of cooking you can add some ricotta cheese or spreadable cheese. For a vegan version, you can add some velvety tofu.
Recommended trays and grills