Baked pepperoni with barley and artichoke filling and Sbrinz AOP
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100 g Sbrinz AOP
4 tbsp olive oil
1 diced small onion
225 g uncooked barley
125 ml white wine
1 l hot vegetable broth
350 g chopped artichoke hearts
Salt and freshly ground black pepper
6 red pepperoni
Grate Sbrinz AOP. Heat two tbsp oil in large pan and fry onions at medium heat, stirring frequently, until onions are translucent and start to change colour.
Pour in barley, stir and fry for another 1-2 minutes. Add wine and let simmer until wine is fully absorbed. Ladle in broth while stirring and stir after every addition of broth until liquid is fully absorbed.
Once all the broth has been incorporated, let the risotto cook for another 2-3 minutes while stirring continuously. Remove from stove, fold in Sbrinz AOP and artichoke hearts, and season to taste with salt and pepper.
In the meantime, preheat oven to 180 °C. Halve pepperoni lengthwise and remove seeds. Rub with remaining oil and place on a baking tray lined with aluminium foil. Grill 15 minutes in oven until soft. Remove pepperoni from oven, fill with risotto, and serve immediately.