April 05, 2014

Pearl otto with tomatoes, pepper fruit and mushrooms

Pearl otto in Italian colours and taste
I can hear the comment, which my good girl friend in Horsens will make when she reads this blog post: "You are again being ottomok !!"

I have found the originale recipe on the pearl otto in seasonal free food magazine called "Sæson for god smag", issue 3/2013. However, as I only had half of the need amount of tomatoes and had a surplus of brown mushrooms and red pepper fruit, I made several modification. Also the amount of vegetable stock was reduced, as the pearl barley could not adsorb more vegetable stock.

Pearl otto with tomatoes, pepper fruit and mushrooms: - 4 servings

  • 1 onion - chopped
  • 2 cloves of garlic - chopped
  • 5 brown mushroom - sliced
  • 2 tablespoons of olive oil
  • 300 g pearl barley or risotto rice, if you can not find pearl barley
  • 2 dl white wine
  • 8 dl vegetable stock
  • 250 g tomatoes - diced
  • 100 g red (or green or yellow) pepper fruit - diced
  • salt & pepper
  • basil leaves
  • 30 g pine nuts - toasted on dry pan
  • Parmesan cheese - grated
  1. Heat up the oilve oil in a big cooking pot.
  2. When hot add in the onion, garlic and mushroom and let them fry.
  3. Afterwards add in the pearl barley and fry them as well for 2-3 minutes until they have a golden colour.
  4. Pour in the white wine and let it e absorb by the pearl barley.
  5. Gradually pour in the vegetable stock and let it be absorb by the peral barley. This takes approx. 20-25 minutes, where you have to stir on a regular basic.
  6. Add in the diced tomatoes and pepper fruit and let the pearl otto simmer for another 3 minutes.
  7. Season with salt and pepper.
  8. Served the pearl otto topped of with Parmesan cheese, basil leaves and roasted pine nuts.
  9. Served together with a glass of white wine.

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