Apple Barlotto: Orzotto di Mele

Place the barley in a saucepan, add water to cover by 2 inches, and let soak, refrigerated, for 12 hours or overnight. After soaking, drain the barley and spread out on a baking sheet to dry.

Place the chicken stock in a medium saucepan and bring to a boil.

In a wide, high-sided pot, heat the butter over medium-high heat until it foams and subsides. Add 1/3 of the apple and saute for a few minutes, until it begins to soften. Add the barley and stir for 3 minutes over high heat.

Combine the grappa and wine, and stir into the pan with the barley. Add the chicken stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become firm and creamy, like risotto . This will take about 10 minutes.

After 10 minutes, toss in the remaining apples , mint, and grated cheese and stir 2 more minutes over high heat. Serve immediately.

In a large, heavy-bottomed saucepan , heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots , onions , and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste , peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts