Recipes/Bacon, Chestnut and Barley Soup

Bacon, Chestnut and Barley Soup

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.

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Although this dish originates from Sorrento, its comforting combination of soft potato gnocchi, rich red tomato sauce, moon-white mozzarella and aromatic basil is now served all over the Amalfi Coast. These potato gnocchi are also delicious with ragù or clam sauce. Potatoes that are neither too floury nor too waxy are best used to make gnocchi. Gnocchi freeze really well, uncooked. This can sometimes give a lighter result, so consider doubling the quantities and freezing half. To freeze, spread them out on a well-floured tray so that they are not touching. When frozen, shake off excess flour and transfer to freezer bags, seal and freeze. Use within three months. Cook from frozen, allowing 1–2 minutes extra cooking time. This is our best tomato sauce recipe ever (in 17 years of writing Italian recipes!), using a combination of preserved and fresh tomatoes. Many Italians bottle their home-grown tomatoes in summer to eat throughout the cold months. Unless, like them, you have an abundan

Bacon, Chestnut and Barley Soup

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