Barley Torte
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
44
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Water (warm)2 small
Onion (diced)3 tbsps
Unsalted Butter1 cup
Pearl Barley1 cup
Chicken Broth3 tsp
Salt1 cup
Bread Crumb (fine dry)1 large
Whole Egg (beaten lightly)1 large
Egg Yolk (beaten lightly)Directions:
1
In a small bowl let the mushrooms soak in the warm water
2
In a heavy saucepan cook the onions in the butter over moderately low heat, stirring occasionally, for 15 minutes, or until they are soft
3
Strain the mushrooms through a fine sieve into a bowl, reserving the liquid, and chop them into 1/4-inch pieces
4
Stir the barley into the onion mixture, coating it well, add the mushrooms, 1/2 cup of the reserved mushroom liquid, and 1/2 cup of the broth, and cook the mixture over moderate heat, stirring, for 5 minutes, or until almost all the liquid is absorbed
5
Add the remaining 1/2 cup broth and 1/2 cup of the remaining reserved mushroom liquid and cook the mixture, stirring, for 5 minutes, or until the liquid is absorbed
6
Stir in the remaining mushroom liquid and the salt and cook the mixture, adding up to 1/2 cup additional water if it is too dry, for 12 minutes, or until the barley is tender
7
Transfer the barley mixture to a jelly-roll pan and let it cool completely
8
Butter an 8-inch round cake pan (2 inches deep) and coat it with the bread crumbs, knocking out any excess
9
In a bowl stir together the Fontina, the whole egg, the egg yolk and the barley mixture gently but thoroughly and spoon the mixture into the prepared pan, pressing it down and smoothing the top
10
Cover the pan tightly with foil, bake the torte in a preheated 400°F
11
Oven for 40 minutes, or until it is set, and let it cool in the pan on a rack for 10 minutes
12
Invert the torte onto a serving plate and serve it warm, cut into wedges
13
In a small bowl let the mushrooms soak in the warm water
14
In a heavy saucepan cook the onions in the butter over moderately low heat, stirring occasionally, for 15 minutes, or until they are soft
15
Strain the mushrooms through a fine sieve into a bowl, reserving the liquid, and chop them into 1/4-inch pieces
16
Stir the barley into the onion mixture, coating it well, add the mushrooms, 1/2 cup of the reserved mushroom liquid, and 1/2 cup of the broth, and cook the mixture over moderate heat, stirring, for 5 minutes, or until almost all the liquid is absorbed
17
Add the remaining 1/2 cup broth and 1/2 cup of the remaining reserved mushroom liquid and cook the mixture, stirring, for 5 minutes, or until the liquid is absorbed
18
Stir in the remaining mushroom liquid and the salt and cook the mixture, adding up to 1/2 cup additional water if it is too dry, for 12 minutes, or until the barley is tender
19
Transfer the barley mixture to a jelly-roll pan and let it cool completely
20
Butter an 8-inch round cake pan (2 inches deep) and coat it with the bread crumbs, knocking out any excess
21
In a bowl stir together the Fontina, the whole egg, the egg yolk and the barley mixture gently but thoroughly and spoon the mixture into the prepared pan, pressing it down and smoothing the top
22
Cover the pan tightly with foil, bake the torte in a preheated 400°F
23
Oven for 40 minutes, or until it is set, and let it cool in the pan on a rack for 10 minutes
24
Invert the torte onto a serving plate and serve it warm, cut into wedges