“Lariani” love cooking “gnocchi” and rice. Once, the “dry dishes” were cooked just on special days, like on Christmas.

Urgiada, barley soup

Season: Autumn – winter
Difficulty: å
Preparation time: Approx. 2 hours 1/2 + allow 12 hours to soak the orza

Ingredients for 4 people:
70 gr. Lard or fat.
2 leeks
1/2 onion;
Optional – celery, carrot or a few leaves of cabbage.
1-liter milk
140 gr. of barley
200 gr. potatoes
150 gr. Beans
Some rashers of bacon
1 pig’s trotter


First prepare the pig’s trotter by boiling in water to remove excess fat
Soak the barley in water for approximately 12 hours.
If using dried beans soak them in water for a few hours.
In a large pot add the lard and brown the onions and vegetables. Add the drained barley. Cover with water. After ½ hour add the beans and the diced potatoes.
Then add the hot milk and cook over a low flame for approx. one hour.
Stir often to prevent the soup sticking to the bottom of the pot.

Fish soup “alla Tremezzina”

Season: always.
Difficulty: åå
Time of preparation: approx. 2 hours 1/2 + 12 hours to soak the barley.

Ingredients for 6 people:

1 pike
1 eel
4 perch
2 burbots
3 trout
2 chubs (cavedani)
1 crushed garlic clove
Seeded and chopped tomatoes
1 sachet of saffron
1 glass of dry white wine
1 dried chili pepper
Homemade crostini.

For the broth:
1 stem of celery
1 carrot
1 onion
Fish bones including the heads (not the insides)

Filet the fish and flour. Brown the filets in oil in the same pan where the onion, parsley and the garlic have been fried.
When the fish is browned, pour over the wine and leave it to evaporate. Add the chopped tomatoes and the previously prepared fish broth. Cook until the mixture thickens.
Then add the saffron and the salt and chili according to taste.
Serve the dish with toasted crostini. If you like rub the toast with a clove of garlic.

Pancott o panada – cooked bread

Season: Autumn – Winter – Spring
Difficulty: å
Preparation Time: a few minutes but a few hours to soak the bread.

Stale bread
Lard or fat
Bay leaf
Generous amount of grated cheese

Soak the bread in water for a few hours. Then cook the bread in a broth of water.
Add some pieces of lard, salt, a bay leaf and grated Parmigiano. Cook until the mixture is well combined.
If you wish at the end of cooking add a beaten egg to each serving.

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