Barley with cheese on a zucchini cream and crisp bacon
350g Bartolini Umbrian pearl barley
75g Pecorino cheese
10 cl milk
Bacon to taste
Bartolini extra virgin olive oil
Salt and pepper q.s.
Cook barley in a pot of boiling salted water for 20 minutes.
Meanwhile, in a small pan melt the milk together with cheese over low heat.
Wash and cut zucchini and cook them in a pan with a drizzle of extra virgin olive oil, salt and pepper.
When zucchini are tender, blend them in a blender to obtain a cream that has to be put at the base of the dish.
Then add barley to cheese and finally add a little bit of sauté bacon to taste.