150 g of pearled barley Colfiorito®
1 Carrot
1 Celery
1 Onion
1 Potato
2 Bay leaves
Salt and Pepper To Taste.
40 g of butter
2 Spoons of Evo oil
100 g of smoked bacon
1 liter of meat broth
First of all, clean the potato, the carrot, the celery and the onion and fry them in a pan with butter and hot oil. After that add the bacon too. Once they are well browned, add the barley and the broth. Cook over low heat until all ingredients have softened. Halfway through cooking, add the bay leaves, salt and pepper. Serve immediately, also bringing some grated cheese to the table.
