Light pan-fried vegetables!
227 recipes
asparagus and saffron orzotto
ingredients
servings
4
Pearl barley
400 oz
Pumpkin
400 oz
Tropea onion
1 unit
Fresh mint
2 sprigs
Saffron
1 sachet
Pepper
to taste
Olive oil
to taste
Salt
to taste
first courses from Italy
asparagus and saffron orzotto
asparagus and saffron orzotto
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
asparagus and saffron orzotto Hoover Recipes
preparation
step 1
Wash the asparagus, trim the fibrous ends and cut into chunks. Peel and slice the onion. Cut the pumpkin into chunks.
step 2
Place all the vegetables, barley and saffron together in a sous-vide bag, lightly salt and add 1200 ml water.
step 3
Use the designated machine to create the vacuum-seal. Place the bag in the oven, which has been pre-heated to 90°, and set the cooking time to 90 minutes.
step 4
Once the cooking time has elapsed, remove the bag from the oven. Pour the blend into a bowl and taste. If necessary, add another pinch of salt.
step 5
Dress with a drizzle of oil and fresh mint leaves.
