Barley Soup with Grana Padano PDO
Difficulty Medium
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Preparation  1h
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Servings for  4 per.
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Trentino-style barley soup is one of the classic dishes of Alpine cuisine, originating in Alta Badia. Hearty, aromatic and perfect for colder days, this comforting soup combines grains, vegetables and smoky pancetta for a simple yet flavoursome dish that’s ideal for sharing with the family. In this version, Grana Padano PDO adds creaminess and an even richer flavour, making every spoonful irresistible.
Here’s our recipe for barley soup with potatoes, pancetta and Grana Padano PDO.
Ingredients
200g pearl barley
2 litres meat or vegetable stock
150g smoked pancetta, diced
2 potatoes
2 carrots
1 celery stalk
1 onion
1 garlic clove
1 bay leaf
3 tbsp extra virgin olive oil
100g Grana Padano PDO, grated
Chopped parsley, as needed
Salt, to taste
Black pepper, to taste
Method
Rinse the pearl barley under running water. Peel the potatoes and carrots, then cut them into cubes. Finely chop the onion and celery.
Heat the extra virgin olive oil in a large saucepan and fry the smoked pancetta for a few minutes. Add the onion, celery and crushed garlic and cook gently until softened.
Add the carrots, potatoes, pearl barley and bay leaf. Stir for a few minutes to allow the flavours to combine.
Pour the hot stock into the saucepan, bring to the boil, then reduce the heat and simmer for around 40–45 minutes, stirring occasionally.
Once the barley is tender, remove the bay leaf and season with salt and black pepper. Stir in the grated Grana Padano PDO until the soup becomes creamy.
Ladle the soup into bowls and finish with a sprinkling of chopped parsley. If you like, add a little extra Grana Padano PDO before serving.
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