A GREAT CLASSIC FROM THE ALTO ADIGE’S KITCHEN: THE BARLEY SOUP

Ingredients
1 1/4 cups pearl barley
10 cups broth
1 carrot, chopped
1 celery stalk, chopped
2 potatoes, peeled and cubed
1 tbsp. chopped flat-leaf parsley
1 sage leaf
1 small sprig rosemary
1 sprig fresh marjoram
1 tbsp. all-purpose flour
1 smoked pork shank or loin (about 1/2 lb.), cubed
Salt and Pepper

In former times, when animal fats were not plentiful, pork was often boiled together with barley. The soup can be made even more flavorful by cooking the onion and vegetables in olive oil before adding them to the soup.

Procedure

Rinse the barley and put it in a pot. Add the broth, lightly salt it, and bring to a boil. Reduce the heat and cook for 2 hours; after the first hour of cooking, add the vegetables, herbs, flour, and pork.

Before serving, add salt and pepper to taste.

Wine in combination:

Pinot Bianco “Mediaevum” Gumphof