Drive away with green broad beans and ricotta
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Pumpkin salted porridge
ingredients
servings
1
Oatmeal
40 oz
Pumpkin flesh
200 oz
Parsley
1 sprig
Grated Grana Padano
20 oz
Nutmeg
to taste
Salt
to taste
Water
to taste
Shallots
1 half
Extra virgin olive oil
1 teaspoon
single courses from Italy
Pumpkin salted porridge
Pumpkin salted porridge
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Porridge mon amour! Since I tried this preparation for the first time I have run wild with the variants, especially salty :) today I'll tell you how I prepare it enriching it with pumpkin cream
preparation
step 1
First of all, cut the pumpkin pulp into small pieces
step 2
Meanwhile, in a non-stick pan with high sides, let the finely chopped shallots wither a teaspoon of extra virgin olive oil, stirring with a little warm water
step 3
At this point I add the pumpkin pulp, cover with half a glass of water, put the lid and let it cook for about 10 minutes
step 4
Once cooked the pumpkin add the chopped fresh parsley and the nutmeg to taste and step to the minipimer thus obtaining a cream (adding a little water if necessary)
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step 5
I take back the pot used previously and I put the cream just obtained, the oat flakes and about 2 glasses of water (to adjust to the eye according to their tastes), and then cook for about 5 minutes
step 6
At the end of cooking, add salt and, once the fire is off, add the grated Parmesan cheese
step 7
Add a little olive oil directly to the plate and voila, the salted pumpkin porridge is ready to be served :) (if you prefer you can consume it cold, it is just as good)
step 8
Enjoy your meal!
