Ingredients (serves 4)

Pearl barley 300 g
Speck 120 g
GIA Soffritto Vegetable Base Mix
2 Courgettes
Grated Parmesan 60 g
Extra virgin olive oil
salt
Pepper
1 l Light vegetable broth or cooking water

Preparation

Cut the courgettes and the speck into cubes.
Heat 3 tbs of oil in a saucepan, add 2 tbs of GIA Soffritto Vegetable Base mix, the speck and brown for a minute. Add the courgettes and cook over high heat for 5 minutes, stirring occasionally. Add Salt.
Add the barley and toast it in the mixture for 2 minutes, then cover flush with the broth (or lightly salted water).
Cover with a lid and cook for the time indicated on the barley package. At the end, taste and adjust salt if necessary.
Melt it with one tbs of GIA Soffritto Vegetable Base mix, the chopped chives, the Parmesan and pepper.
Garnish with a little more pepper and chives, serve immediately.