O as Orsotto

Orsotto recipe by our ambassador Lynne:

  • 1 cup (220g) pearl barley
  • 200 grams brussels sprouts, halved
  • 200 grams cauliflower, halved
  • 1 tablespoon olive oil
  • 200 grams red leaf lettuce
  • 200 grams shaved feta
  • 1 clove garlic, crushed
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup (60 ml) olive oil
  • sea salt
  • cracked black pepper
To make the dressing, whisk together the garlic, vinegar, oil, salt and pepper. Set aside Cook the pearl barley in a saucepan of boiling water for 30-35 minutes, or until cook through. Drain, set aside and keep warm. Preheat oven to 400 °F. Place the Brussels sprouts and cauliflower on a baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast 10-15 minutes or until golden. Place the pearl barley, Brussels sprouts, red leaf lettuce and feta in a bowl or plate and drizzle with the dressing to serve.

In our cooking trip around the European Community countries, Orsotto represents Estonia:
Estonia, officially the Republic of Estonia, is a state in the Baltic region of Northern Europe. It is bordered to the north by the Gulf of Finland, to the west by the Baltic Sea, to the south by Latvia, and to the east by Lake Peipus and Russia. Across the Baltic Sea lies Sweden in the west and Finland in the north. The territory of Estonia covers 45,227 km2, and is influenced by a humid continental climate. The Estonians are a Finnic people, and the official language, Estonian, is a Finno-Ugric language closely related to Finnish, and distantly to Hungarian.

Recipes from Estonia in the Culinary European ABC (in alphabetic order):

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