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.

Indtast tekst eller en webadresse til et website, eller oversæt et dokument.

Annuller

 

Mente du: perlebyg