Barley in pumpkin and hazelnut velouté, from the Nebrodi, with the fragrance of Navel orange and the creaminess of sheep ricotta, what can I say, it’s pure poetry…. An explosion of taste.
A very easy and economical dish to make, it will warm you up on a winter’s day, giving you the right energy.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 233.89 (Kcal)
- Carbohydrates 39.89 (g) of which sugars 8.69 (g)
- Proteins 6.97 (g)
- Fat 6.56 (g) of which saturated 2.35 (g)of which unsaturated 3.90 (g)
- Fibers 5.66 (g)
- Sodium 246.26 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 7 oz barley
- 7 oz pumpkin
- 2.8 oz potato (Or sweet potato)
- 1 1/2 leek
- 1.8 oz carrot (Or celeriac)
- 1 stalk celery
- 1 clove Garlic
- 1 sprig Rosemary
- 3.5 oz sheep ricotta
- 1 orange (Navel)
- salt
- 0.7 oz whole hazelnuts
- q.b. pepper
Tools
What we need to prepare the
- Pot
- Immersion Blender
- Pan small
- 1 Chopper
Preparation of Barley in Pumpkin and Hazelnut Velouté
Wash and peel all the vegetables and cut them into pieces.
Remove the seeds and skin from the pumpkin as well and..
Cut it into cubes
Wash the orange well,
squeeze it and save the juice aside, while you chop all the peel.
In a pot put 2 tablespoons of olive oil, 1 clove of garlic cut into 2 parts, and rosemary, and let it flavor for 1 minute
Then add in order first the chopped onion, sauté it for 2 minutes, then the leek and carrot, stir and..
finally add the pumpkin cubes. Season with salt, and pour about 1 1/4 cups of water or broth.
cover, and cook for 15 minutes
After the time, blend everything with the immersion blender. Bring back to a boil, but at low heat and..
throw in the barley. Stir occasionally, and let it cook for 12 minutes, but if you like it softer, leave it on the fire a few minutes longer, checking if it needs more water.
Chop the hazelnuts. If you don’t have them, buy the ready-made granules
At the end of cooking, add the ricotta and orange peel, and mix off the heat.
Plate the barley, and place the hazelnut granules in the center.
Here is the Barley in Pumpkin and Hazelnut Velouté ready
Storage
Barley in Pumpkin and Hazelnut Velouté.
You can store the prepared dish in the fridge for up to 2 days, while in the freezer it’s best to store only the velouté without barley for up to 3 months.
