Soak the pearl barley and dried borlotti beans for seven to eight hours before cooking. Simmer them with chopped vegetables and potatoes until tender, then add milk and mash the whole potatoes into the soup. Finish with oil and serve hot with grated Grana Padano.
Orzetto alla trentina
Prep 15 min · Cook 3 hr · Rest 8 hr · Serves 4 · Difficulty Medium
Method
Soak the pearl barley and dried borlotti beans in cold water for 7–8 hours, then drain. Chop the celery, carrots, parsley and onion; cut two potatoes into small cubes and leave the other two whole.Soak the pearl barley and dried borlotti beans in cold water for 7–8 hours, then drain. Chop the celery, carrots, parsley and onion; cut two potatoes into small cubes and leave the other two whole.
Put the chopped vegetables, cubed potatoes, barley and beans in a large pot with about 2 liters of water or light vegetable broth. Bring to a boil, add salt, then lower the heat and simmer gently for two hours, stirring occasionally.Put the chopped vegetables, cubed potatoes, barley and beans in a large pot with about 8½ cups of water or light vegetable broth. Bring to a boil, add salt, then lower the heat and simmer gently for two hours, stirring occasionally.
Add the two whole potatoes and cook for about 30 minutes, until tender. Pour in the milk, mash the whole potatoes into the soup and simmer for another 30 minutes. Add a little hot water if the soup becomes too thick.Add the two whole potatoes and cook for about 30 minutes, until tender. Pour in the milk, mash the whole potatoes into the soup and simmer for another 30 minutes. Add a little hot water if the soup becomes too thick.
Stir in the oil, taste for salt and serve hot with grated Grana Padano.Stir in the oil, taste for salt and serve hot with grated Grana Padano.
