italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Italian language

Spanish language

Recipe: soup with barley and dried mushrooms Italian style (zuppa con orzo e funghi), Italian traditional recipe of Trentino

 

This is a traditional recipe of Trentino with barley, vegetables and mushrooms, flavoured with speck. It is a very complete and tasty dish.

GO TO OTHER RECIPES FOR THE SOUPS

 go to other gluten free recipes

go to  pork recipes

BASIC INGREDIENTSBARLEY-MUSHROOMS-VEGETABLES
typologyTRADITIONAL RECIPE
ConservationINADVISABLE
seasonALL
difficultiesLOW

Timetable

           served  1,5 HOURS (minimum)
cooking 30 MINUTES 

REST

1 HOUR (minimum)
 working   10 MINUTES 

suggested wine: aromatic white

ingredients for 2 persons

BARLEYoz 5+1/4150 GRAMS
CARROT11
ONION11
SAVOY CABBAGE5 leaves5 leaves
DRIED mushroomsoz 1/310 GRAMS
MEAT BROTH2 PINTS1 litre
SPeCKoz 130 GRAMS
GARLIC1 clove1 clove
OLIVE OIL2 tablespoons2 tablespoons

Notes to the recipe: This is a winter version of the soup of barley, with Savoy cabbage and dried mushrooms. But you you wish a spring version you can use spinaches instead Savoy cabbage, while in autumn you can use fresh mushrooms. Due to the diuretics and purifying qualities of the barley it is a very healthy recipe, with good digestibility and also cheap. If you do not find speck use the smoked bacon.

Custom Search

go to the home page