RECIPE TITLE " Minestrone with Barley Recipe"
Source: The Italian Gourmet,
courtesy of Cooking.com
Serves 4 --- easy
Fruili, the area near the Yugoslavian and Austrian borders, is a gastronomic island with precisely defined features and customs. One requires all the numerous taverns in the area to keep a large pot of minestrone with barley constantly bubbling in a corner of the open fire. Patrons come in at any hour of the day to drink a bottle of wine (and in Fruili the drinking is excellent) accompanied by a bowl of minestrone. Traditional recipes always called for a ham bone to be kept in the pot to enhance the flavor. Today there is a tendency to lighten the dish, but without altering the flavors of old.
1 cup pearl barley
3 oz sausage, crumbled
1/2 oz prosciutto, finely chopped
1 celery stalk, diced
1 onion, diced
2 or 3 potatoes, peeled and diced
14 cups water
1/2 cup grated Parmesan cheese
Soak the barley for 12 hours in cold water to cover. Drain, then cook for 45 minutes in boiling, lightly salted water. Blanch the sausage in boiling water and squeeze it to remove all the fat.
In a large saucepan, combine the sausage, prosciutto, celery, onion, potatoes, salt and the water. Simmer for 30 minutes. Add the barley and cook another 45 minutes, until soft and creamy. Add 2 tablespoons Parmesan to each bowl before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 381 Fat: 13g Carbohydrates: 51g
Cholesterol: 30mg Sodium: 1162mg Protein: 17g
Fiber: 9g % Cal. from Fat: 31% % Cal. from Carbs: 54%
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