Recipes From Venice

Katie and Giancarlo Caldesi · Recipes From Venice

Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need a bit of a kick with flavour. In the Veneto you would be able to add the end of a leg of prosciutto but we have replaced that with bacon. With the addition of a Parmesan rind this becomes a flavourful, creamy, risotto-like soup that will bring comfort on the chilliest of days.