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Author Notes: As a Jew, I've never celebrated Easter, but when I saw the Food52 recipe for Pastiera Napoletana (http://food52.com/recipes/27744-pastiera-napoletana-neapolitan-wheatberry-and-ricotta-easter-cake) I was intrigued. I'm not much of a cake-eater, but I AM a porridge eater, and the wheat berry portion of this multi-step recipe screamed breakfast to me. This is my adaptation. —linzarella
- 1/2 cup farro or wheat berries
- 1/4 cup rolled oats
- 1 - 1/2 cups milk
- 1-2 tablespoons butter
- lemon zest
- 1 tablespoon honey
- a few pinches salt
- First, cook your farro or wheat berries: bring to a boil with 1/5 cups water, turn down to a simmer, cover, and cook for an hour or two, until tender. You can do this way ahead of time.
- Next, strain off and reserve the excess cooking liquid, and combine the farro, milk, oats, and salt in a pot. Bring to a simmer, then turn down the heat and cook for about 15 minutes, until the oats are soft and the whole thing looks porridgy. Add a little of the reserved cooking water if the mixture seems too thick. (If you're planning on reheating the porridge later, definitely plan on adding some of the cooking water then; the porridge will thicken considerably when it cools).
- Take it off the heat, grate in some lemon zest and drizzle on some honey, and serve.