{"id":1584,"date":"2016-12-31T09:57:50","date_gmt":"2016-12-31T09:57:50","guid":{"rendered":"http:\/\/www.foodismo.it\/en\/?p=1584"},"modified":"2017-09-21T13:31:27","modified_gmt":"2017-09-21T13:31:27","slug":"pearl-barley-otranto-and-gallipoli-united-together-in-flavours","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/pearl-barley-otranto-and-gallipoli-united-together-in-flavours\/","title":{"rendered":"Pearl barley: Otranto and Gallipoli united together in flavours"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”on” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”on” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.75″]<\/p>\n

\n\t\t\t\t\tWe asked our chef Ivan Tronci to delight us with something special. The result, truly amazing, is this young, fresh, dynamic dish. We have been amazed (it should be said) in the open mouth. Pearl barley, Gallipoli’s red prawns and all the ingredients are balanced in a unique, fresh way. If you want to amaze your diners with unique flavors, never tried before, this is your “pass pass”. Follow what we suggest and…. good appetite!\n\t\t\t\t<\/div>
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Ingredients<\/h2>\n

Mandarins
\nMentuccia
\nBorage flowers collected by hand from the countryside of Otranto
\nAlmonds
\nAmaranthus
\nGallipoli prawns
\nGinger
\nCarrot
\nSugar<\/p>\n

Preparations<\/h2>\n

PREPARATION
\nWe cook ginger and carrot catkins in a delicate syrup consisting of
\n30% sugar and 70% water for 2 minutes.
\nIn the meantime, we will start cooking pearl barley, toasting it lightly in the pot with a little evo oil.
\nWe will swallow the barley with a drop of white wine and, after the alcohol evaporate, we will gently bag it with vegetable broth and mandarin juice.
\nWe strongly recommend that you follow the cooking process, adding the vegetable broth as the barley dries.
\nWe will add the mandarin juice at the end of cooking to prevent the preparation from caramelising too much.
\nWhen the orzotto<\/em> is ready, we will keep it with EVO oil, mint cut to the julienne<\/em> and mandarin zest. <\/p>\n

PREPARAZIONE DEI GAMBERI ROSSI DI GALLIPOLI<\/h2>\n

During the preparation of pearl barley, we will sail raw gallipolini crayfish in mandarin juice, EVO oil, amaranth blown in sunflower oil at 200\u00b0, chopped almonds, borage leaves and mint leaves.<\/p>\n

Installation and presentation of the dish<\/h2>\n

Place the raw crayfish on pearly barley and garnish the dish with borage flowers.<\/p>\n

Preparation advices<\/h2>\n

Be careful when cooking pearl barley.
\nIncorporate the mandarin juice in order to cook, because by reducing, caramelizing and changing the taste of the orchard.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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\n\t\t\t\t\t\n\t\t\t\t<\/div>We asked our chef Ivan Tronci to delight us with something special. The result, truly amazing, is this young, fresh, dynamic dish. We have been amazed (it should be said) in the open mouth. Pearl barley, Gallipoli’s red prawns and all the ingredients are balanced in a unique, fresh way. If you want to […]<\/p>\n","protected":false},"author":2,"featured_media":1586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[7,182],"tags":[],"yst_prominent_words":[581,398,575,589,577,567,436,396,391,573,592,583,571,392,590,390,585,569,587,579],"class_list":["post-1584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-ivan-tronci"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1584"}],"version-history":[{"count":9,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1584\/revisions"}],"predecessor-version":[{"id":3002,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1584\/revisions\/3002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/1586"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1584"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=1584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}