RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 1 brown onion, diced
• 2 cloves garlic, grated
• Pancetta, diced
• ½ tsp chopped rosemary leaves
• ½ tsp chopped thyme leaves
• 1 carrot, grated
• 2 sticks celery, diced
• 180g pearl barley
• 2 Litre Massel Salt reduced chicken stock
• ½ cup Coles grated parmesan

METHOD:

• Preheat oven to 200C. Line 2 baking trays with greaseproof paper.
• Heat the oil in a large saucepan over a medium heat and add the onion and garlic, stir to coat in oil for 1-2 minutes and add the pancetta and herbs. Stir though and cook until onions are translucent. Add the carrot, celery and barley and stir through to combine. Cook for a further 5 minutes, stirring often. Pour in the stock and bring to the boil. Reduce heat and simmer with the lid on for 45-50 minutes, or until barley becomes soft. Remove from heat and season with salt and pepper.
• Meanwhile, add 1 Tbsp of parmesan to the baking tray and spread out into a circle. Repeat with remaining cheese, leaving ½ inch between each. Bake in the oven for 3-5 minutes until golden and crisp. Cool before serving.
• Divide soup into serving bowls and serve with parmesan crisps.

Our friends at Wine Selectors recommend pairing this dish with a Sangiovese – match the sweet and smokey bacon and the earthiness of the pearl parley.