Barley with cheese on a zucchini cream and crisp bacon


for 4

350g Bartolini Umbrian pearl barley
75g Pecorino cheese
75g Parmesan
1-2 zucchini
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.