Zuppa d’Orzo Trentina - Testing

https://blog.giallozafferano.it/annatorte/zuppa-dorzo-alla-trentina/

https://www.lacucinaitaliana.com/italian-food/how-to-cook/barley-soup-la-minestra-dorzo-from-trentino

https://www.greatitalianchefs.com/recipes/zuppa-d-orzo-recipe

1 - It is, indeed, very simple and sustaining. It tastes good, too. No real changes to recommend, just trying it again, but I'd like to see what to put with it. What side dishes would be traditional and expected in its homeland?

2 - Next time, I'm adding fresh rosemary and browning the bacon and rendering it before cooking the onion.

14g butter

100 g smoked bacon, cut into lardons

1 onion med (6oz/170gr), minced

2 carrots (4oz/114g) fine dice

1 celery stalk, fine dice

300 g pearl barley

1 small sprig rosemary

6 cups beef broth (this may be way too low. tracking as I make it)

2 potatoes (16oz/430gr) fine dice

1 bunch parsley

1/2 tsp each of salt and pepper

1. Heat the butter in a large saucepan until foamy. 
2. Cook the bacon until it has rendered some of its fat and taken on some browning. 
3. Add the onions and bacon and cook until the onions become transparent, about 7 minutes.
4. Add the carrots and celery and cook, stirring occasionally. The vegetables should not brown, just become transparent. Another 6 minutes.
5. Add the barley and rosemary, stir for about a minute or two before adding the broth. Bring to a boil then reduce to a simmer and let cook for about 40 minutes. 
6. Barley is notorious for absorbing liquid. Add more broth to get the amount of soupiness you want.
7. Ten minutes before the end of cooking, add the diced potatoes and finish cooking, adding more broth only if necessary. It should become a thick soup, not too brothy.  
8. Before serving, stir in the parsley, salt and pepper.