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Minestrone with Barley

Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  14 Hours 15 Minutes
  Serves 4
Fruili, the area near the Yugoslavian and Austrian borders, is a gastronomic island with precisely defined features and customs. One requires all the numerous taverns in the area to keep a large pot of minestrone with barley constantly bubbling in a corner of the open fire. Patrons come in at any hour of the day to drink a bottle of wine (and in Fruili the drinking is excellent) accompanied by a bowl of minestrone. Traditional recipes always called for a ham bone to be kept in the pot to enhance the flavor. Today there is a tendency to lighten the dish, but without altering the flavors of old.
1 cup pearl barley
3 ounces sausage, crumbled
1/2 ounce prosciutto, finely chopped
1 celery stalk, diced
1 onion, diced
2 or 3 potatoes, peeled and diced
14 cups water
1/2 cup grated parmesan cheese
Minestrone with Barley Recipe at
Soak the barley for 12 hours in cold water to cover. Drain, then cook for 45 minutes in boiling, lightly salted water. Blanch the sausage in boiling water and squeeze it to remove all the fat.

In a large saucepan, combine the sausage, prosciutto, celery, onion, potatoes, salt and the water. Simmer for 30 minutes. Add the barley and cook another 45 minutes, until soft and creamy. Add 2 tablespoons Parmesan to each bowl before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 381
Fat. Total: 13g
Fiber: 9g
Carbohydrates, Total: 51g
Sodium: 1162mg
% Cal. from Fat: 31%
Cholesterol: 30mg
Protein: 17g
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