INGREDIENTS

INSTRUCTIONS

In a small bowl let the mushrooms soak in the warm water. In a heavy
saucepan cook the onions in the butter over moderately low heat,
stirring occasionally, for 15 minutes, or until they are soft. Strain
the mushrooms through a fine sieve into a bowl, reserving the liquid,
and chop them into 1/4-inch pieces.
Stir the barley into the onion mixture, coating it well, add the
mushrooms, 1/2 cup of the reserved mushroom liquid, and 1/2 cup of
the broth, and cook the mixture over moderate heat, stirring, for 5
minutes, or until almost all the liquid is absorbed. Add the
remaining 1/2 cup broth and 1/2 cup of the remaining reserved
mushroom liquid and cook the mixture, stirring, for 5 minutes, or
until the liquid is absorbed. Stir in the remaining mushroom liquid
and the salt and cook the mixture, adding up to 1/2 cup additional
water if it is too dry, for 12 minutes, or until the barley is
tender. Transfer the barley mixture to a jelly-roll pan and let it
cool completely.
Butter an 8-inch round cake pan (2 inches deep) and coat it with the
bread crumbs, knocking out any excess. In a bowl stir together the
Fontina, the whole egg, the egg yolk and the barley mixture gently
but thoroughly and spoon the mixture into the prepared pan, pressing
it down and smoothing the top. Cover the pan tightly with foil, bake
the torte in a preheated 400F. oven for 40 minutes, or until it is
set, and let it cool in the pan on a rack for 10 minutes. Invert the
torte onto a serving plate and serve it warm, cut into wedges.
Serves 6 as an accompaniment to meat or poultry.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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