Ingredients
2 people
- 80 g oat flakes
- 480 ml water
- 50 g Sbrinz AOP, grated
- Handful of young spinach leaves
- 6 slices of pancetta
Preparation
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Fry the pancetta in a hot pan for a few minutes until crispy. Leave to drain on kitchen paper while you make the oatmeal.
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Dry roast the oat flakes for a few minutes in a saucepan.
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Add the water and bring to the boil, stirring all the time.
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Lower the heat and continue cooking until it is reduced into a thick oatmeal porridge. Stir regularly to prevent the bottom from burning.
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Stir half of the grated Sbrinz AOP into the oatmeal. Season with pepper and a little salt if necessary.
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Turn off the heat. Add the spinach, stir and allow it to wilt in the warm porridge.
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Divide the oatmeal into two bowls. Top with the crispy pancetta and the rest of the grated Sbrinz AOP.
Bon
Appétit
Appétit
