Orzotto with mountain cheese, speck and berries
El orzotto con queso de montaña, speck y frutos rojos es un primer plato que nos transporta instantáneamente a las montañas, al aire fresco de finales de verano.
Ingredientes · Raciones 4 people
- 160 g pearl barley
- 100 g mountain cheese
- 40 g butter
- 4-6 slices of Speck Alto Adige PGI
- half an onion
- Timo
- Grana Padano PDO
- raspberries
- blueberries
- banks
- vegetable broth
- extra virgin olive oil
Método · 35 min
- For the barley soup with mountain cheese, speck, and berries, arrange the speck slices on a baking tray and dry them in the oven at 180°C for 10 minutes.
- Peel and chop the onion. Sauté it in a saucepan with a drizzle of oil for 3-4 minutes.
- Add the barley and toast it, stirring, for 2 minutes. Pour in a ladle of boiling broth, then cook, adding more broth as it's absorbed, for about 15-16 minutes.
- Stir the barley with the shredded cheese, butter, and 2 tablespoons of grated Parmesan. Arrange the barley on plates and garnish with the crispy speck, thyme leaves, and berries.
Orzotto with mountain cheese, speck, and berries is a first course that instantly transports us to the mountains, to the crisp late-summer air. A single forkful reveals the intense, creamy flavor of mountain cheese, the savory and crunchy speck, and the sweetness of the berries, which lend color and acidity to the dish.