Orzotto con spinaci e carne di manzo macinata
This is the recipe I chose for the launch of my Good Food and Wine show competition. Why?
I love the Two Greedy Italians
I love Italian food
I wanted to find a recipe that was both delicious and clean (or that cleaning up would not change it too much)
This hit all the right notes both with my eating plan, my palette and that of my family and guests.
The deep flavours from the style of cooking, coupled with the freshness of the herbs and olive oil added after made for a delicious dish on a autumn eve. Comforting yet electric.
You could see these 2 fabulous men in action at the Good Food and Wine show on me. Just comment below which of the Two Greedy Italians’ recipes you would love to try and who you would invite to share it with you and stand to win 5 double tickets and 2 VIP packages¹.
Just for fun, if you want an extra entry into the draw, make the dish and post photos on my facebook page or tweet them including @addtotaste and @goodfoodsa in the tweet.
¹VIP Experience includes entry to the Good Food & Wine Show at the Cape Town International Convention Centre and entry to the Chefs in Action Theatre with VIP preferential seats for your requested Chef.
Giveaway: Pearl Barley with spinach and mince
- 1 tbsp macadamia nut oil or coconut oil
- 1 small onion finely chopped
- 150 g minced beef
- 200 g pearl barley
- 120 g spinach roughly chopped
- 1 litre vegetable stock
- handful of flat-leaf parsley finely chopped
- salt and pepper to taste
- Olive oil for drizzling
- Heat 1 tablespoon of the oil in a large saucepan.
- Add the onion and mince. Cook, stirring, until the onion is soft and the meat seared.
- Stir in the pearl barley and spinach and cook for a couple of minutes.
- Gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before adding the next.
- Continue until the pearl barley is cooked, about 30 minutes.
- Remove from the heat, mix in the parsley and season. Drizzle with olive oil and serve.