Beetroot and pomegranate perlotto
4 servings
90 minutes
Beet and pomegranate perlotto is an exquisite dish of Italian cuisine that combines the earthy sweetness of beets with the rich tartness of pomegranate juice. Its roots lie in the tradition of risotto preparation, but instead of rice, barley is used, giving it a delicate texture and deep flavor. Made with white wine, fresh thyme, and caramelized shallots, the perlotto acquires a complex aroma enhanced by squid sautéed in a mixture of butter and sunflower oil with garlic. Goat cheese completes the composition, adding creaminess and a refined tang to the dish. This dish impresses with its vibrant color and sophisticated balance of flavors, creating a harmonious blend of seafood, grains, and fruits. It is perfect for those seeking gastronomic discoveries and appreciating original flavor combinations.
1
Boil beet juice with sugar until the volume is reduced by four times.
- Beetroot juice: 300 ml
- Cane sugar: 40 g
2
In a deep skillet, sauté chopped shallots and thyme.
- Shallots: 20 g
- Fresh thyme: 3 g
3
Add boiled pearl barley, wine (first evaporate the alcohol by boiling for a minute), and season with salt and pepper.
- Pearl barley: 300 g
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Pour in the beet syrup and pomegranate juice, mix, and simmer a little longer.
- Beetroot juice: 300 ml
- Pomegranate juice: 200 ml
5
Fry the squid in a mixture of sunflower and butter with garlic, then chop into large pieces.
- Squid: 200 g
- Sunflower oil: 30 ml
- Butter: 50 g
- Garlic: 1 clove
6
Mix the pearl barley with finely chopped basil.
- Basil: 10 g
7
Put goat cheese and squid.
- Goat cheese: 50 g
- Squid: 200 g