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 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.