Barley soup with sausages
Instructions
Put the beans in a bowl with water at room temperature overnight.
The next morning drain and boil them in plenty of water (at room temperature), salted and lightly perfumed with bay leaf.
When I'm quite al dente, switch off and let them cool in their cooking liquid.
In a Pan fry low edges with half the butter, chopped onion, peeled and crumbled sausage and diced bacon.
Add the barley and toast for a minute, over medium heat, stirring.
Wet with wine and, when it is almost completely evaporated, add a ladle of hot broth.
Then proceed as for a normal cooking risotto, adding that boiling broth whenever the former is absorbed: it will take about 40 minutes.
After 20 minutes, add the drained beans, add salt and perfumed with chopped parsley.
When the barley is cooked al dente, vinegar with remaining butter and cheese.
Pepper and turn off.
Stir and let stand for 2 minutes before serving.
Ingredients and dosing for 4 persons
- 200 g of pearl barley
- 100 g of dried pinto beans
- 150 g of sausage
- 50 g of sweet bacon
- 30 g of butter
- == 1 small onion
- 100 cl of vegetable broth (or meat)
- 1 glass red wine
- 1 leaf of laurel
- 20 g of grated parmesan cheese
- Salt
- Pepper
- Chopped parsley