Recipe courtesy of Mario Batali
Show: Molto Mario
Apple Barlotto: Orzotto di Mele
Total:
40 min
Active:
10 min
Yield:
8 servings
Total:
40 min
Active:
10 min
Yield:
8 servings

Ingredients

  • 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
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

Place the barley in a saucepan, add water to cover by 2 inches, and let soak, refrigerated, for 12 hours or overnight. After soaking, drain the barley and spread out on a baking sheet to dry.

Place the chicken stock in a medium saucepan and bring to a boil.

In a wide, high-sided pot, heat the butter over medium-high heat until it foams and subsides. Add 1/3 of the apple and saute for a few minutes, until it begins to soften. Add the barley and stir for 3 minutes over high heat.

Combine the grappa and wine, and stir into the pan with the barley. Add the chicken stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become firm and creamy, like risotto. This will take about 10 minutes.

After 10 minutes, toss in the remaining apples, mint, and grated cheese and stir 2 more minutes over high heat. Serve immediately.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

IDEAS YOU'LL LOVE

Apple Cake: Torta di Mele

Recipe courtesy of Mario Batali

Tortelli di Mele (Apple Tortelli)

Recipe courtesy of Mario Batali

Torta Rustica di Mele (Apple Cake)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Fritelle di Mele

Recipe courtesy of Mario Batali

Prosciutto di Parma con Insalata di Mele Parmigiano (Prosciutto with Apple Salad)

Recipe courtesy of Mario Batali

Charlotte Di Mele Alla Milanese

Recipe courtesy of Gino Angelini

Orzotto

Recipe courtesy of Kelsey Nixon

Red Duck with Apples: Germano alle Mele

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c