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Barley Trentino

ingredients

servings

4

Celery

100 grams

Carrots

2 unit

Leeks

1 unit

Potatoes

2 unit

Onions

1 unit

Hulled barley

250 grams

Smoked pork belly

150 grams

Speck

100 grams

Extra virgin olive oil

to taste

Pepper

to taste

Iodized salt

to taste

Borlotti beans

100 grams

Savoy cabbage

100 grams

first courses from Italy - Trentino Alto Adige

Barley Trentino

Barley Trentino

with meat with gluten high in fiber high in iron high in potassium high in magnesium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Barley Trentino

Winter is the perfect season to try soups, stews, soups. Today Flea offers you a fantastic original soup of Trentino, lorzotto, very tasty thanks to the bacon and the smoked bacon, and very invigorating, ideal for the first winter cold. Simple and pretty quick to do, I suggest you make it in quantity, because only one dish will not fill you up for sure!

Barley Trentino step 1

step 1

The night before we soak dried beans.

Barley Trentino step 2

step 2

As for lorzo, if we use the pearl is not necessary to put it to soak but simply rinse it under water before putting it to cook.

Barley Trentino step 3

step 3

Cut the cabbage into strips, put it to soak nellacqua mondiamo and wash all the vegetables, cut them into chunks are not too small. In a large saucepan pour a dolium wire and rubella bacon.

Barley Trentino step 4

step 4

Then we add all the raw vegetables and continue browning, stirring well.

Barley Trentino step 5

step 5

Then we add lorzo, beans and diced bacon, cover with beef broth and cook slowly until the broth is completely absorbed and the vegetables have softened.

Barley Trentino step 6

step 6

After cooking, we adjust with salt and pepper, pour a little oil and still serve naturally hot.

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