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an oatmeal Italian soup recipe with pear crisps & prosciutto flakes

a flaming oatmeal Italian soup recipe with sweet pear crisps and savory prosciutto flakes

An Italian soup recipe: a comfort food, savory oatmeal soup with pear crisps and prosciutto flakes

the moonlight project…

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 wake 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.

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 stuff my mouth.

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 stuff my mouth. 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.

the oatmeal Italian soup recipe

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)…

oatmeal soup recipe
serves: 2
  • 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
  • salt
how to
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Smile! You’re about to be a Delighted, Terrific Italian Gourmet.

a Cool Little Italian Food Mag is waiting for you!

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  1. I’ve never had oatmeal in soup before but I love the idea! The flavors sound so perfect together! Such a great combination!

  2. I have never thought of using oatmeal in a soup. What a great idea. Love the sounds of the flavour combinations. One of the most interesting soups I have come across yet.

  3. I’ve never been a huge fan of cooked oatmeal (unless it’s in a cookie) I wonder if it would be better in a soup! Interested to try this recipe!

  4. I’ve enjoyed a few savory oatmeals, but not an oatmeal soup. Still, it’s not that much of a stretch for a porridge, is it? Sounds good!


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