First of all remove the petals from the green part of the flower, rinse them and let them dry lying on a cloth in the sun, blanch the petals in a little water in order to soften the fibers, toast the barley in a saucepan keeping it mixed for 4/5 minutes, blend the barley with the white wine and once evaporated add two ladles of boiling broth, keep stirred.
Repeat the broth operation as it is absorbed and until cooked about 40/45 minutes. As we approach the completion of cooking, it will be important to taste the barley to determine how well it is cooked.
Then remove it from the heat and crease it by adding the butter and Meidum Seasoned Asiago PDO, a drizzle of extra virgin olive oil, and a pinch of pepper (if the broth was salty it will not be necessary to add salt otherwise halfway through cooking it will be necessary to add 4 / 5 pinches of salt and at the end of creaming taste it and add more if necessary).
Let the barley rest for 5/6 minutes and in the meantime fry the buds that we would have previously rinsed and dried in a saucepan with hot oil at 180 degrees for about 2/3 minutes, dry them from the oil with kitchen paper and sprinkle them with a little salt.
Plant the orzotto and garnish the dish with the fried buds and, if desired, also with flakes of Asiago Mezzano DOP, a drizzle of extra virgin olive oil and our dish will be ready to be tasted.
Thanks to the chef Lorenzo Peron of the La Baitina restaurant in Roana.