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Monday, October 28, 2013

Estonia- "O" is for Orzotto-Abbecedario Culinario della Comunita Europea

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Update-If the link to your Estonian dish does not appear below, please let me know. I've had issues with adding the links and I'm not sure if it's my fault or Blogger's! Thanks, Lynne

Italian Translation below English
Many thanks to Cinzia for translating my English to Italian!

Our culinary journey of the countries of the European Union (Abbecedario Culinary) continues with Estonia and today, I present you with a brief description of that country and serve up a lovely winter salad of Brussels sprouts, cauliflower, feta  and Orzotto (pearl barley).

Of the three independent countries of Lithuania, Latvia and Estonia, called the Baltic States, Estonia is the most northerly and the smallest. Tucked in between Russia to the north-east and Poland to the south, with Belarus to the east, the Baltic States have similar geography, climate and a shared history. Before being declared independent in 1918 after World War 1, the Baltic States were under Russian control.
Estonia's coastline looks more Scandinavian than that of Lithuania and Latvia, with many small inlets resembling the Norwegian fjords with a sprinkling of islands out in the Baltic Sea. The largest two islands, Saaremaa and Hiumaa are not only favorite holiday destinations, but is a migratory stop for Arctic ducks and geese, a birdwatchers mecca. The huge Lake Peipsi covers much of the Eastern border with Russia and is full of freshwater fish such as bream and pike, making it one of the best places to fish for commercial and local anglers as well as tourists visiting the area.

Tallinn, a Hanseatic medieval  seaport and the capital of Estonia, sits on the Gulf of Finland. This beautifully preserved Old Town dating back to the 11th century boasts a wall with 26 watch towers, important in the defense and preservation of the city. This vibrant area in the city center is located between the harbor and the new business district. Cozy cafes, boutiques and art galleries in Old Town beckon tourists from all across Europe, but mostly from Britain and Finland. In 1997, Old Town was declared a UNESCO World Cultural Heritage and is considered "the medieval pearl of Europe".

The foods of Estonia are based on a peasant diet. Those who live there have had to concoct many ways to preserve the summer bounty of meat, fish and vegetables for use during the winter months. The fresh vegetables of summer would end up as sauerkraut and the pork and fish would end up smoked to serve in the winter. Rye bread is a staple and beer is brewed in all parts of the Baltic. An Estonians typical day begins with a breakfast based on rye bread, with cheese, sausage, eggs, tomatoes or cucumbers served with a steaming cup of black coffee. Lunch is considered the main meal featuring a meat or fish dish along with potatoes, rice or buckwheat and a fresh salad accompanied by a sour cream sauce.  The Estonians along with their Baltic neighbors love desserts, usually made of dairy products or fruit. Supper can consist of a soup, mixed salad, or a hot meal such as served at lunch time.

"If you do not love other people, you will not be loved"! The Estonians love entertaining their family and friends, sharing food and drink in a celebratory atmosphere. Guests are often given a small gift of food when departing and special guests are accompanied to the door where one last toast is shared with the host.

Pearl Barley-Orzotto-a portmanteau of risotto and orzo
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Roasted Brussels Sprouts and Pearl Barley Salad

1 cup (220g) pearl barley
200 grams brussels sprouts, halved
200 grams cauliflower, halved
1 tablespoon olive oil
200 grams red leaf lettuce
200 grams shaved feta
Dressing
1 clove garlic, crushed
2 tablespoons white balsamic vinegar
1/4 cup (60 ml) olive oil
sea salt and cracked black pepper

To make the dressing, whisk together the garlic, vinegar, oil, salt and pepper. Set aside Cook the pearl barley in a saucepan of boiling water for 30-35 minutes, or until cook through. Drain, set aside and keep warm. Preheat oven to 400 °F. Place the Brussels sprouts and cauliflower on a baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast 10-15 minutes or until golden. Place the pearl barley, Brussels sprouts, red leaf lettuce and feta in a bowl or plate and drizzle with the dressing to serve. Serves 4.


I hope you have enjoyed my tour of Estonia and look forward to your posts with other delicious dishes from this beautiful country of the Baltic States. Thanks to Aiuolik of Trattoria MuVara for creating the culinary journey through the countries of the European Union.





L'Abbecedario della Comunità Europea prosegue da oggi con l'Estonia e come padrona di casa di questa nazione vi lascio una breve descrizione di questo paese e una bella insalata invernale di cavoletti di Bruxelles, cavolfiore, feta e Orzotto (orzo perlato).

Dei tre paesi indipendenti di Lituania, Lettonia ed Estonia, altresì chiamati gli Stati Baltici, l'Estonia è la nazione più settentrionale e più piccola. Compresi tra la Russia a nordest e la Polonia a sud, confinanti con la Bielorussia a est, i Paesi Baltici hanno in comune la geografia, il clima e la storia. Prima di essere dichiarati indipendenti nel 1918, dopo la Prima Guerra Mondiale, gli Stati Baltici erano sotto il controllo russo.Le costa dell'Estonia sembrano più scandinave di quelle di Lituania e Lettonia, con tante piccole insenature simili ai fiordi norvegesi e con una manciata di isole nel Mar Baltico. Le due isole maggiori, Saaremaa e Hiumaa non sono solo mete preferite per le vacanze , ma anche tappa migratoria per le anatre e le oche 
artiche,  diventando ben presto la Mecca dei un birdwatchers. L'enorme lago Peipsi copre gran parte del confine orientale con la Russia ed è pieno di pesci d'acqua dolce, come abramidi comuni e lucci, rendendolo uno dei posti migliori per pescare sia per i pescatori commerciali e locali che per i turisti che visitano la zona.


Tallinn, un porto medievale anseatico e capitale dell'Estonia, si trova sul Golfo di Finlandia . Questa città,  splendidamente conservata e risalente al XI secolo, vanta una muro di cinta con 26 torri di guardia, importante per la difesa della città. La zona vivace del centro città si trova tra il porto e il nuovo quartiere affaristico. Accoglienti caffè, boutique e gallerie d'arte in centro storico attirano turisti da tutta Europa, ma soprattutto dalla Gran Bretagna e dalla Finlandia. Nel 1997, la Città Vecchia è stata dichiarata patrimonio culturale dell'UNESCO ed è considerata "la perla medievale d'Europa ".

L'alimentazione in Estonia è caratterizzata da una dieta contadina . Coloro che ci vivono hanno dovuto sviluppare molteplici modi per preservare la carne, il pesce e le verdure per l'utilizzo durante i mesi invernali. Le verdure fresche dell'estate vengono conservate in salamoie (come i crauti) e la carne di maiale e il pesce vengono affumicati per essere poi riutilizzati in inverno. Il pane di segale è un alimento base e la birra viene prodotta in tutte le zone del Baltico. Una giornata tipo estone inizia con una colazione a base di pane di segale, formaggi, salumi, uova, pomodori o cetrioli serviti con una tazza fumante di caffè nero. Il pranzo è considerato il pasto principale, con un piatto di carne o pesce con con patate, riso o grano saraceno e una fresca insalata, il tutto  accompagnato da una salsa di panna acida. Gli estoni, come i loro vicini baltici, amano i dolci , solitamente a base di prodotti lattiero-caseari o frutta. La cena spesso è costituita da una zuppa, insalata mista, o  da un pasto caldo come a pranzo."Se non ami gli altri, non sarai amato"! Gli estoni amano intrattenere la famiglia e gli amici, condividere cibo e bevande in un'atmosfera festosa. Agli ospiti viene spesso dato un piccolo dono gastronomico quando lasciano la casa e gli ospiti speciali sono accompagnati alla porta, dove non manca il rituale dell'ultimo brindisi coi padroni di casa.
 Orzotto




Cavoletti di Bruxelles al forno e insalata di orzo perlato

1 tazza (220g) di orzo perlato
200 g di cavolini di Bruxelles, tagliati a metà
200 g di cavolfiore, a cimette
1 cucchiaio di olio extravergine d'oliva
200 g di lattuga a foglia rossa
200 g di feta gratuggiata grossolanamente

Condimento:
1 spicchio d'aglio schiacciato
2 cucchiai di aceto balsamico bianco
1/4 di tazza (60 ml) di olio extravergine d'oliva


sale marino e pepe nero macinato fresco


Emulsionare insieme l'aglio, aceto, olio, sale e pepe e mettere da parte.




Cuocere l'orzo in una pentola di acqua bollente per 30-35 minuti, o finchè ben cotto. Scolare, mettere da parte e tenere in caldo. Preriscaldare il forno a 190/200°. 

Mettere i cavoletti e il cavolfiore su una teglia da forno. Irrorare con l'olio e cospargere con sale e pepe. Arrostire 10-15 minuti o fino a doratura. 

Disporre l'orzo, i cavoletti, il cavolfiore, le foglie di lattuga rossa e la feta in una ciotola o in un piatto grande e condire con l'emulsione preparata precedentemente. 






Spero abbiate apprezzato il mio tour in Estonia, resto in attesa delle vostre deliziose ricette che proverete per questo bel paese degli Stati Baltici. Grazie di cuore ad Aiuolik della Trattoria Muvara per aver organizzato questo bel viaggio culinario attraverso i paesi dell'Unione Europea.
Anisja-Vanaema Kook 

42 comments:

Aiuolik said...

Great post and great beginning for this stop! Thanks for the post and the recipe and let's wait for the others!
Cheers!
Aiu'

resy said...

Hello Lynne, nice to meet you.
This is my first estonian recipe, I hope to send you soon other! Bye http://le-tenere-dolcezze-di-resy.blogspot.it/2013/10/estonian-kringel-la-corona-di-brioche.html

Alessandra Gio said...

Ciao Lynne! Comincio io con una vecchia ricetta...spero di postarne presto una nuova!
Ecco il mio Estonian Kringle: http://www.ricettedicultura.com/2012/03/estonian-kringle-la-brioche-che-viene.html

Cindystar said...

Great welcome post, dear Lynne, and I have already bookmarked a couple of recipes for your country ... just the time to go back to the kitchen! :-)

elena said...

Hallo Lynne,it's nice to be in Estonia... wonderful post! See you soon!!

Lynne Daley said...

Hi Aiuolik, Resy, Alessandra, Cinzia and elena, Thanks for your comments. I loved reading about Estonia and have a great appreciation for the country and surrounding Baltic States.

Anima Paleo said...

Hello Lynne! Thanks for the nice post! I hope to find some recipes Estonian meat.

Aiuolik said...

Ready to host all the recipes! http://abcincucina.blogspot.com.es/2013/10/o-come-orsotto.html

Cindystar said...

Hi Lynne, I now realized that you have already received this recipe but it's tto much delicious I had to try it!
Get some coffee please and enjoy a slice :-P

http://cindystarblog.blogspot.it/2013/10/kringel-estone-estonian-kringel.html

Cindystar said...
This comment has been removed by the author.
Lynne Daley said...

Anima Paleo-thanks, some meat would be nice.
Aiuolik-thanks-looking forward to seeing all the recipes from Estonia.
Cinzia-totally delicious! Thanks

Martissima said...

ciao Lynne, this is my estonian recipe for you, bye bye ^__^Karask torta di carote estone

resy said...

Dear Lynne this is my second cake recipe. Bye bye
http://le-tenere-dolcezze-di-resy.blogspot.it/2013/11/koomnekeeks-la-tea-cake-estone-al.html

Lynne Daley said...

Thanks, Martissima and Resy for your lovely recipes!

Pinko Pallino said...

Ciao Lynne, sono arrivata qui con l'abbecedario e mi sono iscritta fra i tuoi followers perché il tuo blog è davvero interessante!!
Ti propongo la mia ricetta per quest'appuntamento:
http://pinkopanino.blogspot.it/2013/11/purukooksrawberry-crumb-bars.html
A presto!!!

Aiuolik said...

Hi! Here's my recipe: http://muvara.blogspot.com.es/2013/11/abbecedario-culinario-della-comunita.html!
Ciaoooo

Lynne Daley said...

Thanks Pinko Pallino and Aiuolik-Lovely recipes for Estonia!

Un'arbanella di basilico said...

Hi Lynne, this is my first recipe for you and Estonia you host
http://arbanelladibasilico.blogspot.it/2013/11/il-beef-stroganoff-per-un-pranzo-con.html
See you soon
Carla Emilia

resy said...

Dear Lynne this is another estonian cake. I hope you like!
http://le-tenere-dolcezze-di-resy.blogspot.it/2013/11/kohupiimakook-mustikatega-dallestonia.html

Tamtam said...

Lynne ciao, sono Tamara (Finlandia) e ti lascio la mia ricetta, questi meravigliosi cetrioli in agrodolce, fra qualche giorno ne posterò un'altra,buon viaggio!!!

Fr@ said...

Ciao Lynne :)

Ecco la mia ricetta per questa tappa.

http://sciroppodimirtilliepiccoliequilibri.blogspot.it/2013/11/pirukad.html

Pinko Pallino said...

Ecco il mio nuovo contributo:
http://pinkopanino.blogspot.it/2013/11/rosolje.html#gpluscomments
A presto!!

Cindystar said...

Hi Lynne,
a fresh lovely fruit pudding for you:

http://cindystarblog.blogspot.it/2013/11/kissel-budino-di-frutta-estone-estonian.html

have a nice weekend! :-)

Un'arbanella di basilico said...

Hallo Lynne, this is my second recipe for you
http://arbanelladibasilico.blogspot.it/2013/11/una-fumante-zuppa-di-patate-zucchine-e.html
Kisses
Carla Emilia

manu ela said...

Hi Lynne, I'm Manuela from Italy.
This is my estonian recipe: VASTLAPUDER- Barley Porridge with Smoked Pork
http://adietadalunedi.blogspot.it/2013/11/estonia.html
thanks for the hospitality.
kisses
Manuela.

manu ela said...

Hi Lynne, maybe this is the second time I send this comment, but probably I make a little mess with the sending procedure.
If it were so sorry.
I'm Manuela from Italy and this is my estonian recipes: VASTLAPUDER- Barley Porridge with Smoked Pork
http://adietadalunedi.blogspot.it/2013/11/estonia.html
Thanks for your patience
Kisses, Manuela

Un'arbanella di basilico said...

Hi Lynne, here I am with my last recipe. I'm quite sorry because is another kringle :( and not so pretty as the others are :((((
http://arbanelladibasilico.blogspot.it/2013/11/il-kringle-estone-per-labbecedario.html
Anyway, hugs and kisses
Carla Emilia

elena said...

Ciao Lynne, this is my recipe for Estonia:
http://zibaldoneculinario.blogspot.it/2013/11/mulgi-porridge-minestra-dorzo-estone.html

Anima Paleo said...

Hello Lynne! I'll take a roast for the upcoming Christmas holiday, is really great, I hope you like it.

http://armoniapaleo.blogspot.it/2013/11/estonia-seapraad-arrosto-di-maiale.html

briggishome said...

Dear Lynne, I completely forgot to come over with the link of my Estonian dish.
Rossolye
https://briggishome.wordpress.com/2013/11/09/rossolye-red-beet-salad-with-potato-herring-and-egg-en/
Delicious!!
baciusss
brii

crumpetsandco said...

Hi Lynne, here is my entry for this estonian stop over
http://crumpetsandco.wordpress.com/2013/11/14/odrajahu-kohupiimakarask-pane-estone-dorzo-estonian-barley-soda-bread/

Thanks for hosting and the great post!
Terry

resy said...

Dear Lynne, this is anotyher recipe for estonia and now I'm your new follower. Bye
http://le-tenere-dolcezze-di-resy.blogspot.it/2013/11/kodune-ounakook-la-torta-casalinga-di.html

elena said...

Hallo, this is my Estonian kringle, I coud not resist, I had to cook it, bye elena

Rosa Maria Tenore said...

Hi Lynne, just in time to give you my recipe for Estonia :)
http://tor-te-e-din-tor-ni.blogspot.it/2013/11/singi-oasalat-finalmente-il-mio-week.html
tomorrow i'll post the second one :)
see you soon
Rosa Maria

Rosa Maria Tenore said...

Here i am again :) this is my last recipe for you....thanks for hosting us so kindly
Hope to see you soon again
http://tor-te-e-din-tor-ni.blogspot.it/2013/11/purukook-un-crumble-tutto-estone.html

Cindystar said...

Ciao Lynne,
as promised, my third recipe, nice and seasonal:

http://cindystarblog.blogspot.it/2013/11/kapsa-pirukas-quiche-di-verze-cabbage.html

thanks for hosting, learned so much about a pretty unknown country!

Simona said...

Very nice post, Lynne, and a beautiful orzotto with some favorite vegetables. Here's my contribution:
http://www.pulcetta.com/2013/11/pane-orzo-estone-estonian-soda-bread.html

Thanks for hosting!

Anisja said...


Hello, here's my contribution to the ABC's European culinary, a delicious and simple cake :-)
http://lacucinadianisja.blogspot.it/2013/11/vanaema-kook.html
thanks for hosting
Anisja

Anisja said...


Hello, here's my contribution to the ABC's European cooking, a delicious and simple cake :-)
http://lacucinadianisja.blogspot.it/2013/11/vanaema-kook.html
thanks for hosting
Anisja

crumpetsandco said...

Hi Lynne,
a last recipe for this event!
Thanks again!
http://crumpetsandco.wordpress.com/2013/11/17/kondenspiimakupsised-biscotti-al-latte-condensato-estoni-estonian-condensed-milk-cookies/

Terry

dalbagnoallacucina said...

Hi Lynne, this is my last-minute recipe :)

http://dalbagnoallacucina.wordpress.com/2013/11/18/kringel/

Thanks!

Uomo in Bagno

Aiuolik said...

Thanks again for your great job! All the recipes are now here: http://abcincucina.blogspot.com.es/2013/10/o-come-orsotto.html!

And now...let's travel to Spain!
Aiu'

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