Orzotto & Mountain Herbs
From the mountains into your kitchen.
By Chef Norbert Niederkofler, Dolomites, Italy.
Sorrel- Borage- nettle- trefoil- mustard leaves- wild spinach- Lemon balm- mountain pepper- Lemon Verbena
Toast the barley in a pot and deglaze it some water and cook it for 35 minutes.
Stir the Orzotto with some goat butter and mountain cheese until it gets very creamy.
Fold the chopped mountain herbs into the Orzotto. The Orzotto should have a light bitter