Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, calabrian pork orzotto. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Calabrian Pork Orzotto A spicy braised pork & barley risotto/soup recipe. Calabrian Pork Orzotto A spicy braised pork & barley risotto/soup recipe. Great recipe for Chilli Beef Salad.
Calabrian Pork Orzotto is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Calabrian Pork Orzotto is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have calabrian pork orzotto using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Calabrian Pork Orzotto:
- Take 0.5 Kilo pork shoulder Coarsely minced
- Prepare 2 shallots Roughly chopped
- Make ready 2 red bell peppers Diced roughly
- Get 3 Cloves Garlic , diced
- Prepare 2 Cinnamon sticks
- Get 2 Tablespoons chilli Dried flakes
- Make ready 2 Tablespoons Black pepper Grd
- Take 1 Teaspoon nutmeg Grated fresh (or grd)
- Get 1 Tablespoon fennel seeds Freshly toasted
- Make ready 800 Grams barley Pearl
- Make ready 2 Litres chicken stock Fresh
- Get 100 Millilitres Extra virgin olive oil
- Get 1 Bunch flatleaf parsley Chopped
- Get 1 Tablespoon oregano Dried
- Get 1 To Taste Sea salt
- Prepare 1 To Taste lemon juice Fresh
- Get 1 To Taste pecorino Grated (or parmesan)
- Get 2 Bay leaf
- Prepare 1 Tablespoon rosemary freshly chopped
- Get 0.5 Litre Dry white wine
This recipe can be adapted to suit all tastes. We like our food a bit spicy, so we add in a hot, mixed vegatable antipasto mix, but you could simply use. Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough.
Steps to make Calabrian Pork Orzotto:
- Heat a heavy based wide pan with the oil until hot, add shallots, garlic, peppers & bay leaf. Cook over a medium heat until softened (but not coloured).
- Add spices & rosemary and cook gently for 2-4 minutes (do not colour). Add the barley and cook for a further 2 minutes until well coated with the spices.
- Add white wine and cook until liquid has been absorbed (4-5 minutes), add chicken stock & crumble in sausage meat in little chunks. Season lightly and cook as per risotto until barley is 'al dente' (20-30 minutes).
- Lower the heat to a very gentle simmer and cook for a further 20-30 minutes until creamy and rich, (you may need to add more liquid, water or chicken stock is fine) to make a thick soup like consistency.
- Finally when ready to serve drizzle in a little lemon juice to taste and remove from heat, add a fistful of grated pecorino/parmesan, the chopped parsley and a generous drizzle of extra virign (or for extra luxury truffle oil). Serve with some freshly baked ciabatta and enjoy.
Find delicious recipes to use with this mini-pasta.. Minestrone Soup, Orzo with Chicken and Artichokes, Mushroom Orzo, Orzo Pasta Salad, Orzo with Mushrooms and Walnuts This is one of the most perfect side dishes I have ever made. I do what the recipe states except I do not add any basil. In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent.
So that’s going to wrap this up with this exceptional food calabrian pork orzotto recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
