 Ingredients
for 4 persons:
200 g pearl barley, 250 g frozen peas, 50 g smoked
bacon, 40 g extra virgin olive oil,
one shallot, 60 g Grana Padano, 20 g butter, approx.
800 g 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.
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Consorzio per la tutela del Formaggio Grana Padano
