This is a tasty and historic recipe from the Valtellina, precisely from Bormio. Originally, the Minestra de macch was made with millet and chestnut flour.
Minestra de macch
Ingredients – 4 people
- 50g lard or bacon
- 1 pig’s trotter
- 250g barley
- 2 liters stock
- 1 handful of 00 flour
- 1 stick of celery
- 1 carrot
- 1 onion
- Salt q.s.
- Pepper q.s.
- Grated Grana padano cheese
For the original recipe, use millet instead of barley and chestnut flour instead of 00 flour.
How to cook “Minestra de macch” soup
- Soak the barley at least 24 hours before, changing water twice every 8 hours.
- Burn the pig’s trotter directly with the fire to remove hair and callosities.
- Mince the lard or bacon and let it melt in a pan on a low heat.
- Meanwhile mince the vegetable finely and let them brown together with the lard for two minutes, mixing sometimes.
- Add the pig’s trotter and let all cook other two minutes.
- Drain the barley and put it in the pan, then add flour and stock.
- Cook it on a low heat with a lid, for at least 3 hours.
- Take the trotter out, remove the bones and blend it together with vegetables.
- Put this mix in the stock, add salt and pepper and mix accurately.
- Serve the soup very warm, adding grated Grana Padano cheese to taste.
Eating this is even more enjoyable understanding the history.