Issue 3 / 2024
Gran Alpin Gerstotto with oven vegetables
By Sascha Skraban from the Alpenblick mountain inn in Tenna
Recipe from the Viamala Fokus issue 3 / 2024.
Recipe to follow
| 1 | Medium onion |
| 160 g | Gran Alpin Barley |
| 8 dl | Vegetable bouillon |
| 2 dl | White wine |
| Salt, pepper, bay leaf | |
| 50 g | Butter |
| 100 g | Grated alpine cheese |
| Seasonal vegetables |
Preparation
First fry the onions in butter in a pan until translucent. Then add the barley and sauté. Next, deglaze the onions and barley with white wine and add the stock and a bay leaf. Now let everything simmer until the liquid has reduced and the barley is soft. Then add the butter and grated Alpine cheese and season the dish with salt and pepper to taste.
Cut the vegetables into convenient pieces and marinate with olive oil, salt and pepper. Roast in the oven at 190 degrees for approx. 10 minutes and then serve with the vegetables.