Ingredients for 4 people:
• 320 g of orzotto + 40 g of orzotto for the pasta sauce
• chicken broth to taste
• butter to taste
• white wine to taste
• 15 g of flour
• 300 g of whole milk
• 150 g of Roman pecorino
• 100 g sea urchin pulp
• smoked pepper to taste
• truffle to taste
• grated lemon zest to taste
Preparation
For the barley: Toast the barley as if it were a risotto. Add a knob of butter and deglaze with the white wine. Wet with the chicken broth, and when ¾ cooked, add the pasta sauce.
Cream the barley with the pecorino fondue.
For the cheese and smoked pepper sauceDirections: Obtain a béchamel by melting 15 g of butter, 15 g of flour and 300 g of milk. In a
mixer, blend the bechamel together with 150 g of pecorino romano. If necessary, adjust the consistency of the pecorino sauce with chicken stock. Finally pass the mixture through a chinois.
For the pasta sauce:Overcook 40 g of barley in chicken broth, blend everything and pass through a chinois.
Put in a sac à poche.
Pto serve |
Arrange in a deep plate. Garnish with the sea urchin pulp, the smoked pepper, the truffle and add the grated lemon zest.
