This recipe was prepared by Chef Mario Marini of ALMA (The School of Italian Culinary Arts) to meet sustainability and health guidelines developed by LIFE Climate Smart Chefs. Chef Marini demonstrated how to prepare the dish at the Harvard T.H. Chan School of Public Health's event Eco Gusto! Harvesting a Healthy & Sustainable Holiday.
Ingredients
Servings: 4
For the barley (orzotto):
- 240g (~8.5 oz) pearl barley
- 1 medium round/flat "delica" pumpkin
- 550g (~1.2 pounds) of shelled and peeled almonds
- 5 tbs extra virgin olive oil
- 2 sprigs of fresh thyme
- 1 lime (zest and juice)
- 1 tsp of sweet paprika
- Vegetable stock
- Balsamic vinegar
- Iodized fine salt
For the crispy chickpeas:
- 1 can of chickpeas
- 1/2 tsp garam masala or strong curry
- Pinch of chili pepper
- 1 bunch of chopped fresh herbs (rosemary, mint, basil work well)
- Iodized fine salt
- Extra virgin olive oil or oil suitable for frying
Directions
Prepare the vegetable stock:
Use either pre-made vegetable stock or home-made stock. If making your own vegetable stock, boil in cold water: 1 celery stalk, 1 carrot, 1 onion, 2 bay leaves and 2 garlic cloves. Strain the liquid to remove the vegetables before adding to recipe.
Prepare the pumpkin:
Empty the pumpkin of its flesh without breaking it, keeping the pumpkin whole and the top intact so you can use the top as a lid. This will be your serving dish!
Bake the pumpkin flesh in pieces for 30 minutes at 350 F° or until soft. Once the flesh has cooled, blend most of it in a blender to puree. (Save some to cut into cubes to use as a garnish.)
Prepare the chickpeas:
Rinse the chickpeas, then marinate for a few minutes in a bowl with the spices and fresh herbs and a couple of tablespoons of extra virgin olive oil. Fry the chickpeas until crispy. Drain them, dry them with a towel, and keep them warm.
Prepare the almonds:
Toss the almonds with a pinch of salt. Toast them for 5-7 minutes in a 350 F° oven or warm them in a pan over low-medium heat until lightly toasted. Once toasted, chop the almonds coarsely.
Prepare the barley:
Toast the barley in a pan on the stovetop over low-medium heat, and continue cooking, adding a ladle of vegetable broth from time to time. About halfway through cooking, add the pumpkin puree. At the end of cooking, stir in some oil, the juice of a lime, and a few drops of balsamic vinegar. Add some of the almonds and chickpeas to the mix but save some of each for a garnish.
Assemble the dish:
Pour the barley mixture into the whole empty pumpkin, garnishing with almonds, fried chickpeas, cubes of baked pumpkin, a few drops of balsamic vinegar, fresh thyme, and lime zest.
