RUSTIC SOUP OF BARLEY

Ingredients
150 g barley
2 carrots
1 leek
1 celery stalk
2 onions
2 potatoes
60 g of cabbage
1 bay leaf
2 dl water or broth
40 g bacon, diced
1 egg yolk
oil
salt, pepper

Preparation
Dice all the vegetables and put them to fry in oil for about 3 minutes in a large pot. Add and brown the diced bacon and bay leaf.
Add barley and let it toast for about 2 minutes continuing to stir.
Add to this the broth or water and boil for about 45 minutes, adding salt and pepper.
Remove from heat and add the egg yolk and olive oil, stirring constantly.
Serve hot.

MILLET SOUP WITH ALMONDS AND LETTUCE

Ingredients
160 g of millet
a lettuce head
40 g almonds
1 carrot
1 onion
1 celery stalk
oil
salt, pepper

Preparation
Prepare the sauce with all the vegetables into cubes and fry in a pan with oil.
Add the millet, brown, and cover with vegetable stock or water, cook for 30 minutes salt and pepper.
Toast the chopped almonds on the stove, cut the lettuce into strips and after 30 minutes, add some lettuce and some of the almonds in the millet
Serve in bowls, adding the above, the remaining lettuce and almonds.

SPELT APPETIZER

Serves four to six
2 cups of spelt
8 ounces of bacon, diced
1 onion, diced
a sprig of chopped rosemary
7 tablespoons of grated pecorino (sheep cheese, Romano)
salted water

Preparation
Boil the spelt in salted water for about 20 minutes.
Sauté bacon and onion and rosemary in oil together.
Drain spelt and add to other ingrediants.
Dust with the cheese.

ZUPPA D'ORZO E BIETOLA

Serves four to six
2 cups of barley
a bunch  of rinsed Swiss Chard, kale, or spinach leaves
5 medium sized potatoes, diced
1 onion, peeled and diced
olive oil
salted water

Preparazione
Boil the greens in the salted water and drain.
sautè the greens in a pan with a little oil, the onion and the potatoes.
Add the orzo and the salted water and cook 15/ 20 minutes.
When cooked add a sprinkling of Parmesan cheese.
Drizzle some raw extra-virgin olive oil.