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Pumpkin barley (creamy and fragrant) Quick recipe in 30 minutes! – Gordon Ramsay’s version

Pumpkin barley

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! Pumpkin barley

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!

Discover also:

Spelled soup (simple and delicious, the basic classic recipe and many variations!)

Pumpkin barley recipe


Preparation Cooking Total
5 minutes 30 minutes 35 minutes


Quantity for 4 people
  • 320 gr of pearl barley
  • 600 grams of pumpkin pulp (net waste weight)
  • 1 liter of boiling water (or vegetable broth)
  • 1 cup full of dry white wine
  • 3 – 4 tablespoons of extra virgin olive oil (intense flavor)
  • 2 sprigs of rosemary
  • salt
  • 2 – 3 tablespoons of parmesan or parmesan (optional)


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:

how to make pumpkin orchard

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

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.


Taleggio risotto and pears quick and easy recipe – Gordon Ramsay’s version

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Risotto with taleggio cheese and pears: cheese with pears also makes a perfect match for rice-based recipes. It is a simple first course to make but also very particular and elegant. This creamy risotto thanks to the presence of taleggio, is lightened with the fresh and sweet taste of the pears present. The procedure is very simple and the total time is that for cooking the rice. Find other risottos here

Ingredients for 4 people

  • 320 gr of Carnaroli rice
  • 1 Kaiser or Abate pear
  • 100 gr of taleggio cheese
  • 20 gr of butter
  • 2 tablespoons of Grana Padano
  • 1 shallot (or 1/4 of a copper onion)
  • salt and pepper


How to make Risotto taleggio and pears

Let's prepare a vegetable broth to keep for the preparation of the risotto.

In a pan we put the butter and the onion (or shallot) cut very thin (or very finely chopped). When the butter is melted and the onion becomes transparent, add the rice and toast it for a minute

immediately after, add half a glass of wine and let it evaporate

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Risotto with taleggio cheese and pears

As soon as the wine has dried, add the first ladle of broth, and then for all the cooking of the rice we will gradually add a ladle of broth only when the previous one is absorbed by the rice.

after 5 minutes add the peeled and diced pear. We continue cooking, gradually adding the broth.

Two minutes from the end of cooking the rice, add the taleggio cheese cut into small pieces and the two tablespoons of Grana Padano. Our risotto with taleggio cheese and pears is ready. We serve and add the chopped walnuts and thyme to taste.

WINE PAIRING: Friuliano Villa del Rolat. Or a Alto Adige Pinot Nero.

(source: www.vinacciolo.it)

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Enjoy your meal!


Homemade creamy coffee liqueur Quick and easy recipe | – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Creamy homemade coffee liqueur: a coffee liqueur with a creamy consistency like Baylies, perfect to sip after dinner or to use as a topping for ice cream (preferably with vanilla). The flavor is very reminiscent of tiramisu.

Ingredients for 500 ml

  • coffee for moka
  • 200 ml fresh cream
  • 70 ml of milk
  • 200 grams of granulated sugar
  • vanilla bean
  • 80 ml of pure food alcohol 95 °

Video recipe Creamy coffee liqueur:


How to make homemade creamy coffee liqueur

The first thing to do is pour the cream and milk into a saucepan, bring to a boil and remove from the heat. Immediately pour the sugar into the saucepan and mix well to dissolve all the sugar.

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Creamy homemade coffee liqueur

At this point we prepare 3 mocha in a row.

  1. The first following the classic procedure. The coffee obtained is left to cool.
  2. Let's make a small coffee like this: let's prepare a second mocha using the coffee obtained from the first mocha instead of water, we keep the flame very low. We leave the coffee obtained from this second mocha to cool.
  3. We repeat this process for a third mocha using the coffee obtained from the second mocha.
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Creamy homemade coffee liqueur

In this way we will obtain a very dark restricted coffee, the quantity will correspond to approximately one cup and will be sufficient for half a liter of liqueur (Obviously, to double the doses and therefore for a liter of liqueur you will need a 4-cup coffee maker).

We pour the coffee in the sweetened cream and mix well

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Creamy homemade coffee liqueur

Finally, add the alcohol and mix again. When all the ingredients are well blended, we can pour into the bottle.

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Creamy homemade coffee liqueur

We refrigerate at least a week before consuming the liqueur.

It can be kept (always in the fridge) for a few months.

Creamy homemade coffee liqueur

Creamy homemade coffee liqueur "style =" width: 640px;

Good coffee !


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