Barleyotto with Spring...

Barleyotto with Spring Onions, Asparagus and Chives

Ingredients

10 persons

  • 100 g finely chopped shallots
  • 200 g spring onions or try spring mushrooms such as oyster mushrooms 
  • olive oil
  • butter
  • 450 g pre-cooked pearl barley 
  • 1 l of water
  • 40 g OSCAR® Premium White Wine Reduction
  • 200 g parmesan or similar firm, hard cheese 
  • 100 g mascarpone or sour cream
  • 60 g OSCAR® Vegetable Fond Concentrate
  • 1 bunch of green asparagus 
  • 1 bunch of chives

Preparation

  1. Sauté the shallots and spring onions in equal parts olive oil and butter. Then, add the pearl barley and sauté until glossy.
  2. Add water and cook until al dente.
  3. Add OSCAR® Premium White Wine Reduction, and stir in the parmesan.
  4. Then season with mascarpone and OSCAR® Vegetable Fond Concentrate.
  5. Let the barleyotto rest for a few minutes to settle.
  6. Just before serving, stir in blanched, chopped asparagus and fresh chives. Serve with chive oil.

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Inspiration

OSCAR® Fond Concentrate

A flavourful and creative addition to your spice rack. With OSCAR® Fond Concentrate you can transform a standard dish into a unique dish with just a few drops.
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Inspiration

OSCAR® Premium

OSCAR® Premium is created with culinary understanding of modern gastronomical needs and with respect of traditional cooking.
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