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Hotel Maria - Zuppa d’orzo alla Trentina

Trentino-style Barley Soup

Serves four


100 g pearl barley, 150 g smoked/cured meat, 1 carrot, ½ onion, 2 stalks of celery, 200 g borlotti beans, 4 Tbsp extra-virgin olive oil, 150 g courgettes, 1 cup dry white while, 2 l lightly salted broth, chives

Soak the barley in warm water for two or three hours. Chop the celery, carrots and onions and sauté in the olive oil. Add the strained barley and whole meat, and pour over the white wine.
Reduce, then add the broth and simmer for 40 minutes. Add the thinly sliced courgettes and borlotti beans. Cook for 15 more minutes. Salt to taste.
Serve hot with a sprinkling of chives, and accompanied by pieces of flavourful cheese.

Apple Crumble


1 kg Pink Lady apples, 150 g sugar, 100 g butter, 100 g flour, Half a lemon, 1 Tbsp starch, 1 tsp powdered cinnamon, 500 g shortcrust pastry, 40 g di icing sugar

BAKE 40 minutes at 150°C (300°F) in a ventilated oven.

Peel and core the apples. chop into 1.5 cm cubes and pour into a bowl. Add the starch, 60 g of sugar, the cinnamon and filtered juice of half a lemon. Combine well and set aside for about an hour, stirring occasionally.

Drain off the juices into a small saucepan and reduce over a low flame until syrupy. Let cool, pour over the apples in a bowl and combine well. Preheat the oven to 150°C. Butter and flour an oven-proof dish. Lay the shortcrust pastry in the bottom and sides of the oven-proof dish. Pour the apples in the centre and smooth. In a bowl, combine 100 g of flour and butter and the remaining sugar. Work with your hands until you get a crumbly pastry to sprinkle over the apples. Bake for 40 minutes. When the crumble has cooled completely, remove from the oven-proof dish and sprinkle with icing sugar.

Hotel Maria - Sbriciolata di Mele