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
How to make the Zuppa D Orzo E Piselli – 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 risotto when cooked. Add the butter, the grated Grana Padano cheese, and the parsley just before serving.