Estonia- “O” is for Orzotto-Abbecedario Culinario della Comunita Europea

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 perlato1 tazza (220g) di orzo perlato200 g di cavolini di Bruxelles, tagliati a metà200 g di cavolfiore, a cimette1 cucchiaio di olio extravergine d’oliva200 g di lattuga a foglia rossa200 g di feta gratuggiata grossolanamenteCondimento:1 spicchio d’aglio schiacciato2 cucchiai di aceto balsamico bianco1/4 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 

Cinzia-Cabbage Tart

Rosa Marie Tenore-Insalata of Ham and Beans

Elena-Mulgi Porridge

Rosa Marie Tenore-Purukook

Elena-Estonian Kringle

Terry-Estonian Barley Soda Bread

Alessandra —Estonian Kringle
Cinzia– Estonian Kringle
Resy– Estonian Kringle

MartissimaKarask Sweet Carrots Estonia

ResyKoomnekeeks-Estonian Caraway Tea Cake
Pinko PallinoPurukook-Strawberry Crumb Bars
LynneEstonian Borscht
AiuolikPirukas
LynneHomemade Light Rye Bread
Carla EmiliaBeef Stroganoff
TamtamGherkins
ResyEstonian Cheesecake
Fr@Pirukad
Pinko PallinoRosolje
CinziaEstonian Fruit Pudding
Carla EmiliaPotato, Zucchini and Smoked Cheese Soup
ManuelaBarley Porridge with Smoked Pork
Carla EmiliaEstonian Kringle
ElenaBarley Soup Estonia
Anima PaleoRoast Pork Estonia
BriiRossolye-Red Beet Salad with Potato, Herring and Egg

Simona-Estonian Soda Bread
Terry-Estonian Condensed Milk Cookies
Resy-Estonian Apple Cake
Dalbagnoallacucina-Kringel

41 Comments

  1. Aiuolik
    October 28, 2013 / 9:35 am

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

  2. Cindystar
    October 28, 2013 / 12:52 pm

    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! 🙂

  3. elena
    October 28, 2013 / 9:12 pm

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

  4. Lynne Daley
    October 29, 2013 / 10:16 am

    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.

  5. Anima Paleo
    October 29, 2013 / 9:30 pm

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

  6. Cindystar
    October 31, 2013 / 8:44 am

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

  7. Lynne Daley
    October 31, 2013 / 11:16 am

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

  8. Martissima
    November 1, 2013 / 8:36 am

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

  9. resy
    November 1, 2013 / 6:50 pm

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

  10. Lynne Daley
    November 1, 2013 / 9:00 pm

    Thanks, Martissima and Resy for your lovely recipes!

  11. Lynne Daley
    November 4, 2013 / 12:10 pm

    Thanks Pinko Pallino and Aiuolik-Lovely recipes for Estonia!

  12. Tamtam
    November 5, 2013 / 12:52 pm

    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!!!

  13. Un'arbanella di basilico
    November 10, 2013 / 8:16 pm

    Hallo Lynne, this is my second recipe for youhttp://arbanelladibasilico.blogspot.it/2013/11/una-fumante-zuppa-di-patate-zucchine-e.htmlKissesCarla Emilia

  14. manu ela
    November 13, 2013 / 8:43 am

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

  15. manu ela
    November 13, 2013 / 8:50 am

    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 Porkhttp://adietadalunedi.blogspot.it/2013/11/estonia.htmlThanks for your patienceKisses, Manuela

  16. Anonymous
    November 14, 2013 / 4:31 pm

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

  17. Anonymous
    November 14, 2013 / 7:38 pm

    Hi Lynne, here is my entry for this estonian stop overhttp://crumpetsandco.wordpress.com/2013/11/14/odrajahu-kohupiimakarask-pane-estone-dorzo-estonian-barley-soda-bread/Thanks for hosting and the great post!Terry

  18. resy
    November 15, 2013 / 2:22 am

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

  19. elena
    November 16, 2013 / 12:11 am

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

  20. Rosa Maria Tenore
    November 17, 2013 / 2:50 pm

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

  21. Anisja
    November 17, 2013 / 8:31 pm

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

  22. Anisja
    November 17, 2013 / 8:36 pm

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

  23. Anonymous
    November 18, 2013 / 10:13 am

    Hi Lynne, this is my last-minute recipe :)http://dalbagnoallacucina.wordpress.com/2013/11/18/kringel/Thanks!Uomo in Bagno

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