Minestra d'Orzo

Rinse the Pearl barley thoroughly under cold running water.

In a large heavy-bottomed pot, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely diced Yellow onion, finely diced Carrot, and finely diced Celery stalk to the pot. Sauté gently until the vegetables are softened and translucent, about 8-10 minutes, stirring occasionally. This forms the soffritto base.