INGREDIENTS
- For the risotto:
- – Pearl barley 1 cup.
- – White wine 2 cup.
- – Onion 1 unit.
- – Laurel.
- For the meat:
- – Turtle 1 unit.
- – Fennel 1 unit.
- – Onion 1 unit.
- – Celery 2 items.
- – Carrot 2 items.
- – Tomate 1 unid.
- – Vino tinto 500 cc.
- – Vegetable broth.
- – Salt and pepper.
- For the apples:
- – Inexperienced apple 2 items.
- – Garlic 1 head.
- – Peppers.
- – Salt and pepper.
- – Fennel hairs 1 handful.
- – Onion 1 unit.
- – Vinegar.
- – Salt and pepper.
- – Inexperienced onion to embellish.
BARLEY RISOTTO WITH TURTLE WITH RED WINE and plenty of greens do that nice dish to unravel the menu .
PROCEDURE:
1. For the risotto, chop the onion, brown, add the barley and pearl, add the bay leaf and add the wine.
2. Prepare dinner over excessive warmth, when grass is low, decrease the warmth to minimal, cowl till the barley is cooked and season with salt and pepper. If it lacks a bit of, add a bit of extra wine.
3. For the meat, reduce the greens, barely brown, seal the meat, add crimson wine, season with salt and pepper, cook dinner for an hour and a half till reduce with a spoon.
4. For the apples, cook dinner within the oven, reduce into quarters painted with olive and paprika plus the garlic heads reduce in half. For about 20 minutes.
5. Individually, coarsely chop the fennel hairs and brown the onion till virtually burnt, along with the fennel hairs and a bit of apple cider vinegar.
6. Serve the barley, apples and garlic on prime, meat and eventually the greens, and luxuriate in! .
