Tyrol: Panicia cun cern sfumieda y bales (Barley Soup with Smoked Pork and Dumplings)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia cun cern sfumieda y bales / Barley soup with...
 Categories: Soups, Val gardena, Smoked, Tyrolian
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Smoked bacon or pork
           Water
           Barley
      1    Finely chopped onion
      1    Clove garlic, finely chopped
      1    Carrot, cut into rounds
      1    Potato, peeled and cubed

MMMMM-------------------------DUMPLINGS------------------------------
      1    Finely chopped onion
           Rye bread, cubed
      1    Egg
      4 tb Barley flour
      1 tb Wheat flour (white)
      4    Slices smoky bacon, grilled
           -until crisp and chopped
           -small
 
  (Barley soup with Smoked Pork and Dumplings)(Zuppa d'Orzo con Carne
  Suina Affumicata)(Gerstesuppe mit gerauchertem Schweinefleisch)
  
  Chop the pork into small cubes and simmer in the water.  Add the
  barley and simmer for another three hours.  At the two-hour point,
  add the carrots:  at the one-hour point, add the onions, garlic, and
  potato.
  
  For the dumplings:  Saute the chopped onion with a little butter
  until the onions are translucent.  Add the rye bread and saute a
  little while longer.  Remove from heat, and cool.  Add the egg,
  flour, barley flour and chopped bacon.  Form into dumplings, being
  careful not to press them too hard while making them:  otherwise
  they'll refuse to puff.  Add to the soup around the
  two-and-a-half-hour point and simmer until the soup is done.
  
  
 
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