Watercress Barlotto Recipe

Name: Watercress Barlotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 ounces watercress (about 1 bunch), heavy stems removed; 2 ounces spinach (about 2 cups); 1 cup flat parsley leaves; 8 cups vegetable stock; 4 tablespoons unsalted butter; 2 shallots, minced; 1 garlic clove, minced; 12 ounces pearl barley (1 2/3 cups); 1/2 cup white wine; 4 ounces Vasterbotten cheese or Parmigiano-Reggiano, grated; Black pepper

Servings: persons

Salt
8 ounces watercress (about 1 bunch), heavy stems removed
2 ounces spinach (about 2 cups)
1 cup flat parsley leaves
8 cups vegetable stock
4 tablespoons unsalted butter
2 shallots, minced
1 garlic clove, minced
12 ounces pearl barley (1 2/3 cups)
1/2 cup white wine
4 ounces Vasterbotten cheese or Parmigiano-Reggiano, grated
Black pepper

1
Bring a large pot of salted water to a boil.
2
Have a large bowl of ice and water ready.
3
Save a few sprigs of watercress for garnish and drop the rest, with the spinach and parsley, into pot.
4
Blanch one minute and transfer to ice water.
5
When greens are cool, squeeze out excess water and puree in blender with 1/2 cup of the stock until smooth.
6
Place remaining stock in a saucepan and place over low heat.
7
Melt 2 tablespoons butter in a wide, 3- to 4-quart saucepan.
8
Add the shallots and garlic and saute on medium until barely starting to brown.
9
Add the barley, stirring until coated with butter.
10
Add wine and boil away until evaporated.
11
Start adding warm stock, about 2/3 cup at a time, stirring frequently and adding more as it is absorbed, until barley has plumped but is still al dente, about 30 minutes.
12
If more liquid is needed, add a little water.
13
Fold in remaining butter, the watercress puree and half the cheese.
14
Season with salt and pepper, and serve with remaining cheese and a garnish of watercress sprigs on top.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 8 ounces watercress (about 1 bunch), heavy stems removed, 2 ounces spinach (about 2 cups), 1 cup flat parsley leaves, and more.

Yes, Watercress Barlotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watercress Barlotto

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