This recipe won 1st place at Bob’s Red Mill National ‘Spar for the Spurtle’ recipe/cookoff contest.  It went on to win first place in the Speciality Award at ‘The World Porridge Making Competition’ held in Carrbridge, Scotland on 10/6/2012.

Italian Pinhead Torta
Print Recipe
My recipe for ‘Italian Pinhead Torta’ is reminiscent of a torta my Mother-in-Law used to make with white rice, eggs, oregano and parmesan cheese. By substituting BOB’S RED MILL Steel Cut Oats (or ‘pinheads’ as they are commonly called) for the rice, my torta now has an incredible texture that I love!! I have also added fresh zucchini, sun-dried tomatoes for a hint of sweetness, mushrooms for their earthiness, fresh oregano to awaken your taste buds and parmesan cheese to bring it all together!!
Servings
12 people
Cook Time
15 minutes
Servings
12 people
Cook Time
15 minutes
Italian Pinhead Torta
Print Recipe
My recipe for ‘Italian Pinhead Torta’ is reminiscent of a torta my Mother-in-Law used to make with white rice, eggs, oregano and parmesan cheese. By substituting BOB’S RED MILL Steel Cut Oats (or ‘pinheads’ as they are commonly called) for the rice, my torta now has an incredible texture that I love!! I have also added fresh zucchini, sun-dried tomatoes for a hint of sweetness, mushrooms for their earthiness, fresh oregano to awaken your taste buds and parmesan cheese to bring it all together!!
Servings
12 people
Cook Time
15 minutes
Servings
12 people
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Heat 2 TBSP butter in an 11 inch non-stick frying pan over medium heat. Sauté onion.
  2. While onion is sautéing, heat 2 TBSP butter in a 10 inch saucepan over medium-high heat. Add soaked steel cut oats and stir constantly for 2-3 minutes or until remaining liquid has evaporated. Remove from heat and set aside.
  3. Once onion has become translucent; add the following to the pan: mushrooms, zucchini, sun dried tomatoes and steel cut oats; mix well. Remove from heat.
  4. In a large mixing bowl; beat eggs and then add garlic salt, oregano and parmesan cheese. Mix well and then stir in steel cut oat mixture.
  5. Return 11 inch frying pan to medium to medium-high heat and add remaining 2 TBSP. butter. When butter has melted, immediately pour in steel cut oat mixture and place a tight fitting lid on your pan. Cook covered for 10 minutes or until cooked through. Remove lid and remove pan from heat; invert onto a serving plate. Immediately top with freshly grated Parmesano Reggiano.
  6. Slice and serve.
  7. Mangia!!!
Recipe Notes

*Rehydrate mushrooms in 1 ½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in). After soaking; drain, squeeze dry and dice mushrooms.

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