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Milled whole oats — pancakes, muffins, cookies, porridge bread
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Add salt to water and bring to a roiling boil. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal). Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal). Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned. Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.