Orzotto with peas, pancetta and mint.

From the Nicponia menu I can officially delete the pearl barley 🙁
I have no idea what is bothering him about it, I guess it doesn't taste like that? Maybe that "al dente" structure inside, soft on the outside?

There were several approaches, and they always ended in Nicponi's tears. Lately, like some Cinderella, he chose peas and bacon and only ate it. The Younger Nicpoon made no choices, just nice COMPLETELY ALONE(!) she ate half of her dinner. She left the other half on her own, high chair, the floor and where else was possible.

It's a pity because pearl barley is such a good grits. Perhaps that's just my impression, but in Poland it is probably forgotten and underestimated. Even my grandmother, who cooked great, she spoke disdainfully about the pearl barley. It is quite easy to prepare, it's hard to overcook it and just like other groats, must be rinsed before adding to boiling water. In my opinion, it is quite neutral in taste, so it goes well with various additives.
As I read from Agnieszka Kręglicka – gives a lot of energy and is warming. This is probably why it is popular in countries with cool climates. It is also popular in Italy and eaten as orzotto, a dish similar to risottos, only with pearl barley instead of rice (orzo is a pearl barley).*
Today we have orzotto with peas, lean bacon and mint. Springtime and filling.

*I found information about pearl barley on the BBC Food website and in a column by Agnieszka Kręglicka.

Orzotto with peas, pancetta and mint

200g pęczaku
1 medium onion
about 50ml of dry white wine (unfortunately I skipped it)
about ½ liter of broth (meat, vegetable, what we want)
bacon / bacon (quantity at your discretion, we have about 40g of pancetta)
frozen (fresh in season) peas (quantity as above)
a small handful of fresh mint
Parmesan, spoon of butter

We do the same as normal rissotto. Finely chop the onion and sauté in oil. I added bacon and fry for a while. Pęczak, according to the information on the packaging, rinsed on a sieve and put it on the pan. I mixed it up, so that the grains are nicely covered with fat. At this point, pour the wine. When it is absorbed by the groats, start pouring hot broth, for a bit, chochelką, just enough to cover the pearl barley. When the groats had absorbed the whole stock, I added another portion and so until the stock was exhausted (or cooking porridge). I stirred it every now and then to keep it from burning. At the end of cooking (i.e. after about 20 minutes) I added frozen peas. After a while it was cooked and the dish was ready. Sprinkle the orzotto with Parmesan cheese and fresh mint. This component should not be omitted 🙂