Ingredients
Equipment
Method
- Prepare your vegetables by washing them, peeling and cutting them into medium slices.
- Sauté in 2 tablespoons Belmorso EVOO for 10 minutes.
- Then, add the bacon and beef pieces, mix and let them sauté for another 10 minutes.
- In the meantime, rinse the barley and melt your vegetable stock into a bowl of hot water.
- Add the barley to the pot, mix and let it cook for 5 minutes before adding in the bowl of stock and more water to cover all the ingredients.
- After you've covered all your ingredients with water, add 2 more bowls of water, and some pepper.
- Add 2 bay leaves, and don't forget to remove before serving.
- Mix, close with a lid, lower the heat, and set the timer to 40 minutes.
- Once it has finished simmering, take off the lid and let it cool.
- Then serve with a drizzle of Novello EVOO, some chives and the optional parmesan. I served it without the latter and it was delicious.
Nutrition
Notes
Calories above do not include the drizzle of Novello and parmesan when serving.