Recipe of Any-night-of-the-week Calabrian Pork Orzotto - Logo collection for you

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We hope you got benefit from reading it, now let's go back to calabrian pork orzotto recipe. To cook calabrian pork orzotto you need 20 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Calabrian Pork Orzotto:

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

Steps to make Calabrian Pork Orzotto:

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..

Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough. This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots. This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak.

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