Orzotto (barley porridge) with pork liver
It's a bit of a winter recipe, but there aren't many of them cool, so here..in Italy they eat a lot of barley porridge, I think it's better for health than rice..the system is the same as with risotto, except that barley tolerates stronger spices than risotto ..
Preparation steps
- Saute finely chopped onions and carrots in a bowl with a thicker bottom, until glazed and add well-washed porridge, (you can leave it in warm water for an hour to soak it will be done faster), cover with wine, when it absorbs the wine add stock or warm water and two soup cubes is faster :) stir constantly and add the stock.
- In another pan, fry the finely chopped bacon in a little oil, and add sliced pork liver, which you can soak in milk beforehand. Stir until soft (try if you need some more salt) and put it all together in the barley, which is already near the end and from which all the water has evaporated. Drizzle with a little more wine, no more water and stir until the barley is completely done, if necessary add a little more wine. Add finely chopped parsley in a slightly larger amount, finely chopped garlic, a little red pepper and a little chili if you like spicy and finish and refine the taste. Add a little sugar as it is sour from the wine. Finally, stir in a little butter and let it rest.
