Barley soup (Minestra d'orzo) from Italy: The Beautiful Cookbook: Authentic Recipes from the Regions of Italy by Lorenza De'Medici and Patrizia Passigli

  • shallots
  • celery
  • pancetta
  • parsley
  • pearl barley
  • broth
  • EYB Comments

    Soak barley for 12 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak barley for 12 hours.

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