Balanced Dinner according to Harvard

Zucchini cream with pearl barley **

Cod fillet with tomato and olives

Baked peaches filled with amaretto and chocolate

Lemon zucchini cream with pearl barley

Ingredients for 4 people

8 medium-sized zucchini

1 small white onion

1 organic lemon

2 tablespoons of oil

Half a glass of water

Salt and white pepper

100 grams of pearl barley

1 bay leaf

Cook the pearl barley with the bay leaf in plenty of slightly salted water. Wash the zucchini and cut them into pieces. Dry the chopped onion in two tablespoons of extra virgin olive oil and add the zucchini. Brown a minute and add half a glass of water. Cover and cook over moderate heat for about 15 minutes, season to taste with salt and once it is ready, blend it with an immersion mixer. If they are too dense add some water. Put the cream in a bowl, add a quarter of the cooked pearly barley, grate the lemon zest and finish with a turn of extra virgin olive oil and a ground white pepper.