Oatmeal with broth
2 servings
45 minutes
Oatmeal in broth is a refined and cozy dish from Italian cuisine. It combines the simplicity of oatmeal with the rich flavor of chicken broth, creating a tender, velvety texture. This cooking method was originally used by peasants to enrich oats with flavor and nutrition. The dish has a mild creamy taste with subtle notes of shallots, garlic, and fresh herbs that make it incredibly aromatic. This version of oatmeal can be served as a standalone dish or as a side that pairs wonderfully with meat or fish. Adding butter before serving enhances the creamy consistency and adds depth to the flavor. Oatmeal in broth is an example of elegant simplicity that delights the palate and warms the soul.
1
Prepare all the ingredients.
2
Heat olive oil in a saucepan, add oats, and warm for 2 minutes.
- Olive oil: to taste
- Oats: 150 g
3
Pour in half of the broth, bring to a boil, and simmer until the water level matches the level of the oats.
- Chicken broth: 900 ml
4
Cover with a lid and leave for 20 minutes, or until the oats absorb all the broth.
- Chicken broth: 900 ml
5
Finely chop the shallot.
- Shallot: 1 piece
6
In another saucepan, heat the butter and sauté the onion and whole garlic cloves until the shallot is translucent.
- Butter: 30 g
- Shallot: 1 piece
- Garlic: 2 cloves
7
Add the cooked oatmeal and mix.
- Oats: 150 g
8
Pour in the broth, bring to a boil and cook over medium heat, stirring, for 12-15 minutes until the grains are ready.
- Chicken broth: 900 ml
9
Remove garlic from the porridge, add thyme leaves, finely chopped parsley, salt and pepper to taste.
- Garlic: 2 cloves
- Thyme: 2 sprigs
- Parsley: 5 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve the porridge with a piece of butter.
- Butter: 30 g
