Wednesday, 25 April 2012

Barlotto with wild greens and bacon

Barlotto is the english equivalent of risotto, using pearl barley instead of risotto rice and the perfect foil for wild greens.Our wild greens were collected from the local hedgerows, a delicious easy recipe.

  • 1 large shallot finely chopped
  • Bacon lardons / pancetta
  • Pearl barley
  • Chicken stock - keep hot on the hob
  • Wild greens ( nettles and wild garlic)
  • Parmesan to finish
  • Salt and pepper
  • Oil olive / sunflower oil
  • Soften your shallot in a little oil in a large frying pan
  • Add your bacon lardons and fry until lightly golden
  • Now add a good handful of pearl barley per person
  • Stir so the barley is coated with the juices in the pan
  • Add some of the hot chicken stock to the pan and simmer, gently stirring until absorbed
  • Keep adding stock and stirring until the the pearl barley is soft and the barlotto is not too runny.
  • Taste and season
  • Serve finished with parmesan cheese

1 comment:

Cats_cupcakes said...

This looks gorgeous! I have a bag of barley sat in my cupboard and have been pondering over what to do with i know!

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