Italian Easter Cake-Porridge

By • April 24, 2014 0 Comments

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Italian Easter Cake-Porridge


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

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Serves 2

  • 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
  1. 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.
  2. 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).
  3. Take it off the heat, grate in some lemon zest and drizzle on some honey, and serve.

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