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# 72 •nOvemBER 16 , 2015
500 g (18 oz) zucca di Mantova (or butternut squash), peeled and cubed
1 shallot, finely chopped
4 tablespoons olive oil (extra virgin)
1 liter (about 1 quart) vegetable stock
1 sprig of sage
4 tablespoons grated Parmesan cheese
4 tablespoons toasted almonds slices
appetizing meal. You can enjoy as a first Salt and freshly ground pepper
course or light vegetarian lunch accompanied by a fresh salad. The addition of DIRECTIONS
almonds adds a nutty and crunchy taste, 1. In a saucepan over medium heat,
while sage gives an additional delicate warm up the stock
aroma. The term “orzotto” refers to orzo 2. In a large saucepan over medium heat
(barley) cooked as risotto. I use barley saute the shallot in olive oil for 2-3 minuin many recipes, especially in stews and tes until it is translucent and soft, but not
soups, because it is very tasty, nutritious brown. Add the pumpkin and cook for 1
and healthy. Medieval peasants ate it re- minute, stirring 2-3 times. Then, add the
gularly, and it is still today a staple cere- barley and stir thoroughly for about 2
al of the Italian cuisine. It is good sour- minutes in order to “coat” the barley well
ce of vitamins, minerals, carbohydrates, with olive oil, shallot and pumpkin
proteins and fiber. It has a lot of health 3. Add a soup ladle or two of the stock
benefits, such as aiding in controlling until the barley is just covered, and stir
blood sugar levels (it has a relatively continuously with a wooden spoon.
low glycemix index in comparison to When the stock is almost completely abother cereals), reducing blood pressure sorbed, add the sage and repeat this proand keeping your cholesterol in check. cess for about 35 minutes (it depends on
It even helps to keep your intestines in the barley’s cooking time, which should
working order. Finally, it will help you be clearly indicated on the package).
increase your strength and endurance. 4. Add the Parmesan, pepper and salt,
Plainly said: Eat more barley and you will as necessary. This will depend on the
amount of salt present in the stock. Bebe healthier!
fore serving, top with the almonds. Serve
ORZOTTO CON ZUCCA E MANDORLE warm.
(BARLEY WITH PUMPKIN AND ALMONDS)
Note: I use pearl barley in my recipes
Preparation time: 45 minutes
because it is less chewy, it has better
Cooking time: 40 minutes
taste and it cooks faster. Pearl barley
Serving: 4
has been processed to remove hull and
bran. This is the most common form for
INGREDIENTS
human consumption.
320 g (heaping 1 ½ cups) pearl barley
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