Apple Barlotto: Orzotto Di Mele


  • 2 1/2 cups pearl barley
  • 4 cups brown chicken stock, recipe follows
  • 1/4 cup unsalted butter
  • 3 large apples, cored, finely chopped and tossed with the juice of 1 lemon
  • 1 teaspoon pear grappa
  • 1/2 cup Tocai Friuliano (recommended: Bastianich)
  • 1/2 bunch mint, leaves removed and finely chopped
  • 1/2 cup freshly grated Parmigiano-Reggiano


Food Network Invites You To Try This Apple Barlotto: Orzotto Di Mele Recipe From Mario Batali.

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