Your Royko Recipe for January, 2018
Barley Soup in the Style of Trentino
Trentino is in north-eastern Italy with Friuli.
Food & Wine, Oct. 1992, Page 71. Credit: Marcella Hazan.
Marcella Hazan is undoubtedly the queen of Italian cooking. Her two books, The Classic Italian Cookbook and Essentials of Classic Italian Cooking are a must-read for anyone who thinks Italian cooking is all spaghetti and meat sauce or pizza.
1 1/4 cup rinsed, drained pearl barley
1/2 cup coarsely chopped onions
1/4 cup plus 2 tbl. extra virgin olive oil
2 oz. finely chopped prosciutto or pancetta
1 tsp. finely chopped fresh rosemary-or 1/2 tsp. dried
1 tbl. coarsely chopped fresh Italian parsley
1 medium peeled, diced potato
1 large peeled, diced carrot-or 2 small carrots
1 beef bouillon cube
Freshly ground black pepper
2 to 3 tbl. freshly grated
In a large saucepan, cover the barley with 3 inches of water. Cover and bring to a slow, steady simmer over moderate heat. Reduce the heat to low and cook, partially covered, until tender (about 1 hour).
Meanwhile, in a small skillet, cook the onion in the oil over moderate heat, stirring occasionally, until golden (about 3 minutes). Add the prosciutto or pancetta and cook, stirring occasionally, for 2 to 3 minutes. Stir in the rosemary and parsley and cook for 1 minute.
Add the onion mixture, diced potato and carrot, and the bouillon cube to the cooked barley. Season with salt and pepper. Add a little more water if the soup is too thick. Cook over moderately low heat, stirring occasionally, until the potatoes and carrots are tender (about 30 minutes). Just before serving, stir in the grated cheese.