Sunday recipe
ORZOTTO, TOMATO, OREGAN, MAZARA RED SHRIMP
100 gr of barley
500 ml hot water
100 gr of reduced cherry tomato sauce
Oregano as required
4 cleaned Mazara red shrimp tails
½ chopped shallot
½ clove Chopped garlic as required
Olive oil as required
20 gr Parmesan cheese
10 gr Butter
4 Basil leaves
Crispy bread chips
2 raw cherry tomatoes
PREPARATION
Sauté the shallot and garlic, add the barley. Wet it with hot water and cook, adding from time to time as if cooking risotto. About halfway through cooking, add the tomato and salt. Remove from heat and stir with butter, Parmesan cheese and olive oil. Finally, add the oregan and finely chopped basil. Spread on the plate and garnish with red shrimps, a few slices of raw cherry tomato and bread chips.
Available every Sunday for lunch at the Armani/Bamboo Bar
