French (Fr)English (United Kingdom)

By Ciglia

Serves 6 people

// Barley Soup

Ingredients – 60 g round barley ; 1,5 lt. water ; 1 t.s. oil ; 1 leek ; ⅓ knob of ­celeriac (optional) ; ½ white cabbage ; 2 carrots ; 2 potatoes ; 150 g bacon or ind ; 400 g smoked meat (e.g. pork chops or raw ham) ; 1 onion ; 1 bay leaf ; 3 cloves.

Preparation – Rinse the barley and leave to soak overnight in 1,5 lt. of water. Wash and dice the vegetables. Heat the oil in a large pan and soften the ­vegetables in it. Add the barley and 2 cups of water. When the soup starts boiling, add the thinly sliced bacon or whole rind, and the smoked meat (in 1 piece). Simmer for 2 to 3 hours.

// Chapuns (Or Capuns)

Ingredients – 2 cups of flour ; 1 cup of roughly ground polenta (corn) ; 1 cup semolina ; 1 t.s. salt ; 1 fistful raisins ; 120 to 150 g butter ; 4 dl milk or stock ; 1 large raw potato.

Preparation – Mix the flour, semolina, salt and raisins. Melt the butter on a low fire, add the flour and blend. slightly heat the milk or stock and add it to the batter. Peal the potato and grate it finely. Add it to the batter and form a smooth dough. Let it rest for 3 to 4 hours. Poor the dough in a cloth bag (or a kitchen towel). Close it tightly and cook for 2 hours in the barley soup. Serve the chapun on a large plate, surrounded by slices of smoked meat.