L'Pumpkin barley it's a first course autumnal, hot And comforting, an 'alternative to the classic Pumpkin Risotto! In this case made with Barley, a ceral rich in fiber, that's right like risotto; first comes toasted in a pan and finally cooked slowly in the Cream of pumpkin flavored with Rosemary! Imagine the absolute goodness: very creamy, scented, from delicate flavor but at the same time tasty!
It is also a quick preparation and a lot too easy! In little more than 30 minutes is ready on the table! For the realization you can choose the pumpkin you prefer, I prefer the delica or valance, which have a thicker texture and a tastier taste! The secret for a perfect result is the slow and steady cooking as well as always keep moist the orzotto with the necessary liquids! Trust me and you will be amazed at the result: a Pumpkin barley from the unparalleled goodness preparing it as soon as possible throughout autumn and winter! Great hot but also warm, as a substantial first course both for lunch that for dinner! Also ideal for children who will love it to death and i Vegans! because without butter and without animal fats!
Spelled soup (simple and delicious, the basic classic recipe and many variations!)
Pumpkin barley recipe
|5 minutes||30 minutes||35 minutes|
|Quantity for 4 people|
How to make pumpkin barley
First of all, slice the pumpkin with all the peel and follow the steps to prepare the BAKED PUMPKIN
if you cut it thin it will take a few minutes to cook!
When the pumpkin is half cooked after the first 10 minutes, heat the oil in a large pan where you will prepare the orzotto and put the water or broth to boil.
Then add the barley to the pan. Toast on a high flame for 2 – 3 minutes
Finally add the white wine and let it evaporate completely for the time necessary.
Then lower the heat and add 2 ladles of boiling water to your barley and cook very slowly with the lid on until it absorbs all the water.
Check the pumpkin, when it is soft, take it out of the oven, peel it in a few seconds, blend with a blender, adding if too thick 1 ladle of boiling water:
At this point, pour all the hot pumpkin cream into the barley, 1 or 2 ladles of boiling water and 2 sprigs of rosemary.
Finally, turn well and leave to simmer with the lid on for 10 – 12 minutes, adding water if you see it dry and turning from time to time.
Finally find out, evaluate the cooking, the time required depends a lot on the type of barley, remember that it must be soft to the bite, although al dente!
When cooked, add the salt, remove the sprigs of rosemary, stir over a low heat with a drizzle of oil and the Parmesan!
It must be creamy and not dry, so you can decide if it still needs water!
Yours is ready Pumpkin barley
You can keep at room temperature for half a day, then in the fridge for 1 day. Just heat it with a few tablespoons of water.