Tuesday, March 10, 2009


serves four

200 grams pearl barley
250 grams frozen peas
50 grams smoked bacon
40 grams extra virgin olive oil
one shallot
60 grams Grana Padano
20 grams butter
approx. 800 grams meat stock
chopped parsley

Wash the barley, under running water and soak it in a bowl of cold water for about 2 hours. Dice the bacon and fry it lightly for a few minutes in a pan, with just a little oil then add the sliced shallot. Stir, then add the peas and let the flavours blend for a few minutes, stirring all the time. Drain the barley, pour it into the pan; stir and add a little stock. Continue cooking for about 40 minutes, adding the stock a little at a time and stirring now and again. When it has finished cookings the barley must have the consistency of risotto. Add butter, Grana Padano and parsley, to taste. Serve immediately.

courtesy of: Grana Padano: Consorzio per la tutela del Formaggio Grana Padano

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