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Photo © panduh |
ZUPPA D'ORZO E PISELLI
Barley and Pea Soup
Ingredients |
1 cup pearl barley
1 cup fresh or frozen peas
2 oz. Pancetta Piacentina (bacon)
3 oz. Grana Padano cheese
2-3 oz. butter
2-3 tbsp. olive oil
3 cups meat broth
1 small sliced onion
chopped parsley
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Preparation |
How to make the Barley and Pea Soup:
Rinse the barley under cold water. Place in a bowl and soak in water for two
hours. Chop the Pancetta Piacentina and cook in a casserole with the
oil. When browned, add the sliced onion. Once translucent, stir in the
peas, making sure that they don't burn. You can always add a little
white wine or water.
Add the drained barley, stir well, and then start adding the broth gradually,
for about 40 minutes. The barley should be the consistency of a risotto,
when cooked. Add the butter, the grated Grana Padano cheese and the
parsley just before serving.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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1997-2010 © Enrico Massetti
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