How to Cook Tasty Calabrian Pork Orzotto

Calabrian Pork Orzotto. Calabrian Pork Orzotto A spicy braised pork & barley risotto/soup recipe. In a large nonstick skillet, heat oil over medium heat. Meanwhile, in a Dutch oven, bring water to a boil.

Costa di Maiale Calabrese ~ Calabrians preserve many of their vegetables in oil to be used throughout the year, and this recipe uses some of those vegetables preserved in oil in a tasty sauce for spare ribs. 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. You can have Calabrian Pork Orzotto using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Calabrian Pork Orzotto

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

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. 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.

Calabrian Pork Orzotto instructions

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..

Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Orzotto is an Italian dish, a risotto made with pearl barley rather than rice. Pork is a common meat in Italian regional cuisine. Every city, town, and region in Italy has its specialties.