Beetroot and Pomegranate Pearlotto
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Beetroot and Pomegranate Pearlotto
Ingredients
- Pearl barley - 10.6 oz
- Beetroot - 10 fl oz
- Brown Sugar - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Garlic - 1 clove
- Dry White Wine - 7 fl oz
- Butter - 1.8 oz
- Safflower Oil - 1 fl oz
- Shallot - 0.7 oz
- Thyme - 0.1 oz
- Goat cheese - 1.8 oz
- Basil - 0.4 oz
- Black Pomegranate Molasses - 7 fl oz
- Squid - 7.1 oz
Step by Step guide
Step 1
Reduce the beetroot juice with sugar until the volume decreases by four times.
Step 2
In a deep skillet, sauté the chopped shallots and thyme.
Step 3
Add the cooked pearl barley, wine (first evaporate the alcohol by boiling for a minute), and season with salt and pepper.
Step 4
Pour in the beet syrup and pomegranate juice, mix, and simmer a little longer.
Step 5
Sauté the squid in a mixture of sunflower and butter with garlic, cut into large pieces.
Step 6
Mix the pearlotto with finely chopped basil.
Step 7
Add the goat cheese and squid.
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