Apple Barlotto: Orzotto di Mele

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Using the best ingredients possible, I came up with a dish that stunk, literally, and tasted not only bitter, but as if the base of the dish had not been built properly. It was so bad, I chose not to serve it. I didn't throw it immediately after making it, but came back to smell and taste it after several hours,
at which time it could only have been appetizing for pigs.
Barley is better unstirred, and is delightful when added to a sauce which one could use for pasta.