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Digital Subscriptions > Italia! > Mar 2019 > Food from the Heart

Food from the Heart

Celebrate the joys of full-fl avoured, tasty Italian dishes with these mouthwatering recipes by Laura Goodman
You simply stir salty, oozy, punchy Gorgonzola through sweet leeks, mushrooms, and creamy, hearty pearl barley

Leek, mushroom and Gorgonzola pearl barley orzotto

Orzotto ai porri, funghi e gorgonzola

SERVES 4

PREPARATION 15 minutes

COOKING 1 hour

Let’s take a moment to think about selfsaucing dinners. There’s no roux to be seen in this bowl; you simply stir salty, oozy, punchy Gorgonzola through sweet leeks, mushrooms, and creamy, hearty pearl barley and – with a squeeze of lemon – hey presto! You’ve got sauce.

• 5 leeks

• 3 tbsp olive oil

• 30g unsalted butter

• 200g chestnut (cremini) mushrooms, sliced

• 350g pearl barley

• 1 litre vegetable stock

• 50g hazelnuts

• 160g Gorgonzola dolce, in chunks

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About Italia!

Our new issue will take you from the chilly alpine splendour of Courmayeur in Valle d’Aosta right down to Sicily – visit the majestic Valley of the Temples near Agrigento or stay nearby at the Verdura Resort. A recent fl ying visit to Florence inspired our ‘48 Hours’ feature this month; from new discoveries at the Duomo to a new way of getting around (by tuk-tuk), this venerable city is always a pleasure to visit. And, turning to another alternative mode of transport, we take a tour around Lake Garda by e-bike.