Orzotto with fresh herbs

Orzotto with fresh herbs
– simple fare, fine taste


Ingredients for 4 servings:

250 g pearl barley /// 150 g onions, finely chopped /// half a leek, finely sliced /// one clove of garlic /// 80 g clarified butter /// finely chopped herbs: parsley, marjoram, thyme, basil, savory, chives /// 1/8 l Réserve della Contessa /// 1 l vegetable stock /// cold butter flakes, salt, freshly ground pepper


• Gently sauté the onion, leek and crushed garlic in a little clarified butter. Then add the washed pearl barley and briefly sweat.
• Deglaze with 1/8 l of wine. Add two cups of soup and allow to evaporate while stirring.
• Gradually add the rest of the soup and keep stirring. After about 30 minutes the barley is soft.
• Add salt and pepper to taste, mix in the herbs and quickly stir in the butter flakes. Serve on warmed plates. \\\


Countess Sophie: “My herb garden is a constant source of inspiration. I find other herbs while walking the dog in the woods and meadows around Manincor. To go with the orzotto, I recommend the wine I use for cooking: the "la Contessa". With its fresh, fruity notes and hint of sage, it perfectly compliments the orzotto.”

Enjoy!