Serves4
Ingredients
Orzotto
200gpearl barley
500gvegetable stock
160g goat butter
80g vaccine butter
200g parmesan cheese aged 24 months
4g mountain clover
4glemon thyme
2gleaves of mountain pepper
2g balminto julienne strips
2gvervain into julienne strips
4 branches of clover browsed
Jelly of balm and verbena
400gwater
17gbalm
17g vervain
2g agar-agar
2 sheets of gelatine
Salt to taste
Method
Toast the barley, put in the hot broth, andlet it evaporate over low heat, until it iscooked(about 35/40 minutes). Remove from the heat, stir in vaccine and goat cheese butter and add parmesan cheese. Taste it, adjust with salt and pepper. Once it is a creamy textureadd thecoarsely chopped herbs.
Blend cold water, balm and lemon verbena, filter througha chinoise,bring to the boil and addthe agar-agar, heatingfor about 3-4 minutes. Remove from the heat and add the gelatine previously soaked in cold water and the rest of the fond.Leave gel in refrigerator for about 1 hour.
Put in rings about 3 mm height.
Make a thin julienne of balm and lemon verbena just before serving.
To serve
Pour a ladle of barley ontothe plate, place the julienned lemon balm and lemon verbena and lay the gelatine over the barley. Decorate with the branch of clover and placethe gelatine over.
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