A complex dish but with extraordinary flavor. We pair it with Valpolicella Superiore Mizzole 2019 Cecilia Beretta.
Ingredients for 4 persons:
- For the orzotto: 320 g pearl barley; 1 sweet red bell pepper; 1 sweet yellow bell pepper; 1 fresh hot pepper (to taste); 1 golden onion; 1 clove of garlic; 1 l hot vegetable broth; Extra virgin olive oil; Salt and pepper to taste; A few fresh mint leaves (for garnish)
- For the anchovy mayonnaise: 100 ml seed oil; 1 whole egg; 2 anchovy fillets in oil; 1 teaspoon lemon juice; 1 pinch of salt
- For the pork popcorn: 100 g pork rinds; Water to taste; Salt to taste; Oil for frying
Directions:
Pork popcorn
- Boil pork rinds in salted water until soft (about 1 hour).
- Dry it well, cut it into small pieces and dry it in an oven at 80°C for 3-4 hours.
- Fry in hot oil (180°C) until puffy and crisp. Drain on paper towels and salt lightly.
Anchovy mayonnaise
- In a tall container, place the egg, anchovy fillets, lemon juice and a pinch of salt.
- Blend with an immersion blender, adding the oil flush until a creamy mayonnaise is obtained.
Orzotto base
- Roast the peppers in a 200°C oven until the skin is lightly charred. Let them cool, remove the skin, and cut them into cubes.
- In a frying pan, sauté the chopped onion and garlic with a little oil. Add the peppers and chili, cook for a few minutes, and whisk half of the mixture to make a cream.
5. Cooking the orzotto
- Toast the barley in a pan with a drizzle of oil, then add a ladle of hot broth.
- Cook by adding broth a little at a time, as for a risotto, for about 20-25 minutes.
- Halfway through cooking, add the creamed peppers and the rest of the diced peppers. Adjust for salt and pepper.
6. Plating
- Arrange the orzotto on the plate, creating a compact base.
- Add a few drops of anchovy mayonnaise.i
- Garnish with the pork popcorn, fresh mint leaves and, if desired, a drizzle of raw oil.
Here is our Orzotto with sweet peppers ready.
Wine pairing:
(Edited by Stefania Vinciguerra)
Valpolicella Superiore Mizzole 2019 Cecilia Beretta
Brilliant ruby red with coral red highlights. The nose presents intense aromas of morello cherry, underbrush and roasted hints. Round and soft on the palate it is supported by a freshness that makes it pleasant and well balanced.
Production area: Valpantena. Estate vineyard in the Mizzole district at 200 meters above sea level, cultivated with guyot and in conversion to organic management. The soil is predominantly clayey, calcareous.
Grape varieties: 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Oseleta. The average age of the vines is 25-30 years.
Production processes: After soft pressing, the grapes undergo maceration in the presence of the skins for 8-10 hours at a temperature of 10 °C. Temperature-controlled fermentation lasts 10-12 days, during which frequent pumping over is carried out to promote the extraction of polyphenols and coloring substances. Once fermentation is complete, after partial cleaning, the wine is put into steel tanks where malolactic fermentation takes place. Next, 55% of the wine is transferred to oak barrels and tonneaux, 30% of which is new wood, where it matures for about 9 months. The rest matures in steel.
Alcohol content: 13 % vol.
Serving temperature: 18°C.
Recommended pairings: Suitable for savory first courses typical of the Veneto region, such as risotto with porcini mushrooms or radicchio, red meats and aged cheeses. Serve at 16-18 °C.
Info: Through Cecilia Beretta, the Pasqua family aims to rediscover the strength and personality of the traditional wines of Valpolicella and Soave, the precious fruit of a unique and original history and culture.
