Description
Barley is one of the oldest grains, grown since the Neolithic. In Italy it is mostly used pearled, with the outer layers removed, which cooks faster.
My favourite way to cook it is orzotto: cooked like a risotto, adding water or stock a little at a time, it becomes creamy while staying al dente. It is also excellent in bean and pumpkin soups and in warm salads.
My favourite way to cook it is orzotto: cooked like a risotto, adding water or stock a little at a time, it becomes creamy while staying al dente. It is also excellent in bean and pumpkin soups and in warm salads.
