I have repeatedly stated my love for South Tyrol and its cuisine, and the ten-plus years that I spent the holidays in this region ended this soup always cheer for my lunch or after a walk in a busy day and not cold or my dinner. It 's true that I went to those places in summer, but I assure you that the climate in these parts to facilitate the consumption of hearty meals.
The creamy, as issued by the potato starch, vaguely reminiscent of a risotto, and if you close your eyes at first taste, and possibly bacon cheese Piave montasio or more geographically show the imagination to the taster Dolomites.
Like all the soups, we should enjoy it Once rested, maybe the next day or the morning preparing for the evening.
Here's the recipe: Ingredients
250 g pearl barley
100 grams of bacon diced 2 medium potatoes
2 leeks 2 stalks celery 2 carrots
1 onion 1 clove garlic
taste parsley broth
Piave cheese montasio or higher
salt pepper How to prepare
Peel celery, carrots, leeks and onion and cut everything into pieces not too small. Wash barley and place in a crock or heavy-bottomed anyway. Pay of beef broth and bring to boil. Add the vegetables and bacon, reduce heat, cover and cook for about an hour. After this time add the potatoes, peeled and cut into cubes, cover and cook another hour, adding broth if necessary. When cooked, the soup should have the consistency of a risotto wave. Season with salt and pepper and remove from heat.
Serve with a handful of chopped parsley and grated cheese montasio or upper Piave.
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