Easiest Way to Make Any-night-of-the-week Calabrian Pork Orzotto - Free Download

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Before you jump to Calabrian Pork Orzotto recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

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We hope you got benefit from reading it, now let's go back to calabrian pork orzotto recipe. You can cook calabrian pork orzotto using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Calabrian Pork Orzotto:

1. Get 0.5 Kilo of pork shoulder Coarsely minced.
2. Use 2 of shallots Roughly chopped.
3. Take 2 of red bell peppers Diced roughly.
4. Get 3 Cloves of Garlic , diced.
5. Provide 2 of Cinnamon sticks.
6. Provide 2 Tablespoons of chilli Dried flakes.
7. Take 2 Tablespoons of Black pepper Grd.
8. Take 1 Teaspoon of nutmeg Grated fresh (or grd).
9. Prepare 1 Tablespoon of fennel seeds Freshly toasted.
10. You need 800 Grams of barley Pearl.
11. You need 2 Litres of chicken stock Fresh.
12. Provide 100 Millilitres of Extra virgin olive oil.
13. You need 1 Bunch of flatleaf parsley Chopped.
14. Get 1 Tablespoon of oregano Dried.
15. Provide 1 To Taste of Sea salt.
16. Prepare 1 To Taste of lemon juice Fresh.
17. Prepare 1 To Taste of pecorino Grated (or parmesan).
18. Get 2 of Bay leaf.
19. Prepare 1 Tablespoon of rosemary freshly chopped.
20. Prepare 0.5 Litre of Dry white wine.

Instructions to make Calabrian Pork Orzotto:

1. 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)..
2. 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..
3. 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)..
4. 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..
5. 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..

Place the pearl barley in a bowl and cover with boiling water. Fry the onion and garlic in the oil for a few minutes until soft, add the barley and fry for a few minutes. The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Mortadella di Campotosto Spreadable sausage flavored with nutmeg and liver sausage with garlic and spices are hallmarks of Teramo cuisine.

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