savory oatmeal recipes: Italian oatmeal soup with pear crisps & prosciutto flakes
savory oatmeal recipes: a flaming Italian oatmeal soup recipe with sweet pear crisps and prosciutto flakes
I think I found my magic formula for the best sleep: chamomile tea and bed yoga.
Last night I fell asleep in a few minutes and woke up after 8 hours with not a single interruption.
You can find the easy exercises I made here.
Oh, I also followed Helen’s advice and went screen free. Plus, I had a few almonds before going to bed.
the foodie find
My foodie find of the week: dried white mulberries.
Every year we spend the first weekend of June at my friend L’s house in Vietri.
The first thing I do, when I get there, is reach the huge mulberries trees in the garden and eat as much mulberries as I can reach.
No trees near here, so I opted for the dehydrated version. Totally different, still delicious: they taste a little like raisins and a little like honey. I crumbled some over my yogurt: great try.
savory oatmeal recipes
Last time we had snow here in Rome it was 4 years ago. I mean real snow, the one that stays longer than a few hours.
We are paying lots of attention to forecasts these days. Most of us wishing for some candid magic.
It is cold.
Cold enough to expect at least a little white veil to cover up monuments and buildings.
And cold enough to want flaming soups for dinner. With the ingredients for a good sleep (oatmeal and milk)…
- 1 small pear
- 2,5 tablespoons of extra-virgin olive oil
- 1 teaspoon of ground cinnamon
- 1 shallot
- ½ carrot
- 1 garlic clove
- ¾ cup of oatmeal flakes
- 1 cup of milk
- 3-4 cups of water
- 2-3 sprigs of thyme
- 4-5 thin slices of prosciutto crudo
- Preheat oven to 200°F. Clean and thinly slice the pear. Place the slices in a bowl, add half a tablespoon of extra virgin olive oil and cinnamon. Mix to well cover the slices. Lay them on a tray with parchment paper and oven dry them for an hour and a half.
- Peel and thinly chop the shallot, the garlic clove and the carrot. Heat the remaining olive oil in a medium/large pot. Brown the chopped aromatics for a few minutes. Add the oatmeal and brown it for a minute. Add milk, one cup of water, thyme sprigs and ½ teaspoon of salt. Bring to a boil, then simmer, on low/medium heat for 10 minutes. Remove from heat and remove thyme sprigs. Add 2-3 cups of water (depending on the desired density) and blend until creamy. Salt to taste.
- Brown the prociutto slices in a pan (no oil), until you see the first crusts. Even if they don’t look crunchy remove them from the pan, they will be a few minutes later. Julienne them.
- Return the oatmeal soup to the stovetop and bring to a boil. Serve the soup hot, sprinkled with prosciutto flakes and pear crisps and seasoned with olive oil.