Recipe courtesy of Michael Voltaggio
Caci-Oat Pepe
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 409 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 409 mg
Ingredients
Directions
- Add the chicken stock to a medium saucepan and bring to a boil over medium-high heat. Stir in the oats and cook for 5 to 7 minutes. Season with lots of black pepper and the grated cheese. Taste and adjust seasoning as needed. Serve and garnish with more freshly grated cheese.
