Sweet meets salty in Bruno Barbieri’s porridge recipe

Bruno Barbieri's porridge recipe offers us a new way of having breakfast, with a mix of spicy, savory and sweet ingredients.

You thought you tried it in every way, but we are quick to say that it is not. There is a new way to prepare the good and particular porridge, characteristic of the English breakfast. To propose it is the well-known chef Bruno Barbieri who has chosen a recipe with purely summer fruit but which you can replace at will in case you should not find the ingredients from your trusted greengrocer. The face of MasterChef Italia has published a new version of this dish, in which sweet ingredients meet a hint of salty. To prepare Bruno Barbieri's porridge, we start by making a chutney , a sort of fruit and vegetable jam. For this version, the chef offers us a mix of apples, apricot, mango and green tomatoes. A puree of genuine flavors that is added to a bed of oatmeal, cooked in milk, and flavored with rose water and other spices.

The result is a mix of different ingredients, where sweet and savory come together with spicy flavors. Now, however, let's proceed calmly and explain all the steps to prepare a perfect Barbieri-style breakfast!

Preparation of the recipe for Bruno Barbieri's porridge

1. Let's start with the preparation of the chutney. Wash and dry the fruit, i.e. apples, apricots and mangoes.
2. Peel them, cut their pulp into cubes and put in a saucepan.
3. Also wash and dice the green tomatoes; add them to the fruit.
4. Pour in the sugar, the raspberry vinegar, the zest of 1/2 lime (you can put it already grated, so you don't have to remove it later) and the pulp of this citrus fruit, cut into pieces.
5. Cover with a sheet of parchment paper and simmer, over low heat , for 20-30 minutes ; when you get a smooth and soft puree, you can turn it off.
6. Meanwhile, take a saucepan and place it on the stove. Pour in the oat flakes and add the milk.
7. At this point, flavor with the rose water and, if you have it available, the elixir of elderberry.
8. Cook over low heat for about 3 minutes .
9. After cooking, distribute the mixture in the bowls; cover this white puree with a little chutney, only halfway or by placing it in the center.
10. Garnish with honey and serve!

storage

Bruno Barbieri's sweet, salty and spicy porridge is a little more elaborate than the classic one, but suitable for the weekend breakfast, when you have more time to spend in the kitchen. The advice is to consume it immediately.

For a real English breakfast, don't miss the traditional porridge recipe with oat flakes .

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