L’Orzata from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 50 g Grana Padano, freshly grated, plus extra for serving
• 1 litre milk
• 1 desiree potato (about 180 g), peeled and diced
• 150 g dried borlotti beans, soaked overnight in cold water
• 2 cups (500 ml) water, as needed
• 150 g pearl barley, soaked overnight in cold water
• 1 x 80 g piece pancetta, finely diced
• 1 leek, white part only, washed well and finely chopped
• salt flakes
• 50 ml extra virgin olive oil, plus extra for drizzling
• 1 white onion, finely chopped