Orzotto with porcini mushrooms and sausage

Orzotto, or pearl barley cooked like risotto, is a specialty of the Friuli Venezia Giulia region, in the northeastern Italy. My recipe, however, combines together the flavors of that region with mine, the Veneto region. Sausage and dried porcini mushrooms, that I brought from Italy, match perfectly with pearl barley. The result is a warming up dish ideal for a cold winter day.

PUMPKIN SOUP WITH DRIED PORCINI MUSHROOMS

What's your favorite soup? Mine is without a doubt pumpkin soup with porcini!
The contrast between the sweetness of the pumpkin and the strong aroma of dried porcini mushrooms makes this creamy soup an elegant first course or starter.

SHRIMPS AND MUSHROOMS PASTA

This shrimps and mushrooms bavette is my cheaper and easier version of the Italian pasta mare e monti. 

This dish has become a classic of the Italian cuisine and everyone has his/her own recipe. The mountains (monti) are represented by mushrooms and the sea (mare) by shrimps or other sea food, as mussels, clams, squids etc.

Following these steps and with the help of your imagination you will bring to the table a very tasty main course!