Italian power bowl
Ingredients
Utensils
small frying pan, cutting board, knife, small mixing bowl, slotted spoon, medium pot, cooking spoon
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Nutrition per serving
Step 1/ 3
- 2 blood orange
- 2 tsp honey
- 4 tbsp olive oil
- 4 tbsp pistachios
- 60 g radicchio
- small frying pan
- cutting board
- knife
- small mixing bowl
Segment half of the orange, set aside. Juice the other half. Mix together honey, olive oil, and blood orange juice until combined. Set aside. Toast pistachios in a small frying pan until fragrant. Roughly chop. Slice radicchio into bite-size pieces.
Step 2/ 3
- 2 tsp salt
- 2 tbsp white vinegar
- 2 egg
- slotted spoon
- medium pot
- cooking spoon
Bring a medium pot of water to a simmer. Add salt and white vinegar. Use wooden spoon to create a whirlpool, then slowly add egg. Let cook until egg white is set, approx. 3 min.
Step 3/ 3
- 240 g cooked pearl barley
- 4 tsp ricotta
- salt
- pepper
- small frying pan
Arrange pearl barley and radicchio in a serving bowl. Top with blood orange slices, toasted pistachios, ricotta, and poached egg. Drizzle everything with vinaigrette. Add salt and pepper to taste. Enjoy!
Enjoy your meal!
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