Orzetto with peas
Instructions
04414 D SOUP?Barley and PEAS INGREDIENTS for 4 PEOPLE 200 g Pearl barley, 250 g of frozen peas, 50 g of bacon, 40 g of extra virgin olive oil, a medium onion, 60 g Grana Padano cheese, butter 20 g, 800 g of meat broth, chopped parsley.
Peel the barley and let it pass under running water.
Put it in a bowl with cold water to soak for about 2 hours.
Cut the pancetta into cubes and let it cook for a few minutes in a saucepan with a tablespoon of oil; When will you add onions toasted finely sliced.
Stir quickly then add the peas and let it stand for a few minutes stirring.
Drain the barley, pour into saucepan, stir and add a bit of broth.
Continue baking for about 35-40 minutes, adding a little at a time, the broth, stirring occasionally.
When cooked, the barley must be to wave as if it were a risotto.
Season with butter, Grana Padano cheese and parsley.
Serve immediately.
