Sprung oat with parsley
Avena (germogliata) prezzemolina
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people
5 tablespoons organic oat per person
1 bunch of parsley
1 lemon
cold pressed olive oil
For this dish you use oats sprouted.
To get it, just put the oats previously rinsed in a glass bowl and allow it to soak in water for about 8 hours.
After the generally soaking time to get 24 hours of rest are necessary, but forcing many factors can influence and stop germination.
However the recipe can be made with oats sprouted or even just soaked.
Put in blender to low blade oats, leaves plenty of parsley, lemon juice, and blend until chopped. You don't have to blend it until you get to have a creamy and sticky: the mixture should be crumbly in the hands.
Try the chopped oats obtained and, if it is not very tasty, add more chopped parsley and the lemon until you reach the pleasure of your palate.
If you want, you can also add into the blender before you whisk oats, some unsalted Rusk to give even more flavor and taste to your dish.
Serve with a drizzle of extra virgin olive oil cold pressed.
Le ricette sono ideate da Denise Nobili secondo i principi A.N.Y.C.
