Italian Easter Cake-Porridge – a delicious recipe with or wheat berries, rolled oats, milk, butter, lemon zest, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First, cook your farro or wheat berries: bring to a boil with 1/5 cups water, turn down to a simmer, cover, and cook for an hour or two, until tender. You can do this way ahead of time.
2
Next, strain off and reserve the excess cooking liquid, and combine the farro, milk, oats, and salt in a pot. Bring to a simmer, then turn down the heat and cook for about 15 minutes, until the oats are soft and the whole thing looks porridgy. Add a little of the reserved cooking water if the mixture seems too thick. (If you're planning on reheating the porridge later, definitely plan on adding some of the cooking water then; the porridge will thicken considerably when it cools).
3
Take it off the heat, grate in some lemon zest and drizzle on some honey, and serve.
228
kcal
Calories
21
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup farro or wheat berries, 1/4 cup rolled oats, 1 - 1/2 cups milk, 1-2 tablespoons butter, and more.
Yes, Italian Easter Cake-Porridge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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