Rinse the barley under cold water. Place in a bowl and soak in water for two hours. Chop the Pancetta Piacentina and cook in a casserole with the oil. When browned, add the sliced onion. Once translucent, stir in the peas, making sure that they don‘t burn. You can always add a little white wine or water.
Add the drained barley, stir well, and then start adding the broth gradually, for about 40 minutes. The barley should be the consistency of a risotto, when cooked.
Add the butter, the grated Grana Padano cheese and the parsley just before serving.
Serves 4
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