Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

Cook for about 25 minutes, stirring occasionally, to prevent the soup from sticking to the pan. Adjust salt if necessary. When the barley is soft, turn heat off, spread the rest of the chopped parsley over the soup, and and let it rest covered in the saucepan for about 5 minutes before serving.
Add bacon and sauté until the onion is soft and translucent and the bacon is lightly brown.
Add the puréed beans, the whole beans . . . .
. . . . the hot broth, salt, and pepper. Stir to combine.
Drain the pearl barley, and stir into the soup.
If the soup is prepared in advance, the barley will absorb most of the water, and the soup will become very dense. In this case, reserve some of the broth, heat it and stir it into the soup just before serving.

Main Course >> Barley Soup

Barley Soup
Zuppa d’Orzo
How to Make Traditional Barley Soup Recipe
Barley Soup is popular all over the mountainous Friuli and Trentino regions, Barley Soup is prepared in many different ways, and sometimes includes potatoes. Our recipe adds a small quantity of olive oil not found in the original preparation.
1 cup (150 gr) pearl barley
1 stick celery, diced
1 carrot, diced
1 medium onion, diced
3 tablespoons Italian parsley, finely chopped
2 cans, approximately 1 lb (450 gr) borlotti beans, drained
4 cups (approximately 1 liter) broth
2 tablespoons extra-virgin olive oil
1 oz (30 gr) butter
3 oz (85 gr) pancetta, finely diced (substitute with bacon)
salt and pepper
Soak the pearl barley in a small bowl filled with water for about 1 hour.
Place half of the beans in a food processor and reduce to purée.
In a saucepan, bring the broth to a boil.
Prepare “soffritto” chopping  celery, carrot, onion, and half of the parsley finely together.
In a large saucepan, put the extra-virgin olive oil and butter, and turn heat to medium. When the butter starts foaming, add the chopped vegetables. Sauté for few seconds.