Tag: Semolina

Semolina gnocchi with vegetable ragout, the taste of Italy at the table – Italian cuisine reinvented by Gordon Ramsay

In the semolina gnocchi with vegetable ragouttradition mixes with originality, creating a simple first course, but irresistibly tasty. A gastronomic experience that celebrates the simplicity and authenticity of one original recipeinviting you to enjoy every bite with the enthusiasm of an unrepeatable culinary discovery.

Advice

When you lower the gnocchi into the pan, avoid overcooking them, draining them directly when they rise to the surface. Prefer the winter season to offer this goodness to your guests, when the vegetables are more aromatic and tasty, accompanying special occasions such as family dinners, lunches with friends or romantic dinners.

From Piedmont, fried sweet semolina – Italian Cuisine

The fried sweet semolina is a typical Piedmontese dessert that is prepared on the occasion of Carnival, but the recipe is perfect for serving snacks and desserts all year round!

The sweet semolina fried is an ideal preparation for a dessert at the end of the meal, for the snack mid-afternoon and, why not, for one Breakfast substantial and genuine.

It is a typical recipe from Piedmont and it is an excellent alternative to the classics pancakes. It is especially prepared for Carnival, but, once tried, there will be no time of year to do it at home. The recipe of fried sweet semolina it's simple to make with just a few steps and easy-to-find ingredients. The semolina is thus confirmed, once again, a versatile ingredient and suitable for all ages, seeing is believing!

How to make fried sweet semolina: the recipe

Ingredients

To prepare this typical Piedmontese dessert you will need: 200 g of semolina, 1 l of fresh milk, 100 g of sugar, 2 eggs, 1 lemon, breadcrumbs, sunflower oil for frying.

Method

To prepare the sweet semolina, the first thing to do is to boil the milk with the sugar and pour the semolina little by little, with the flame not too high and mixing the ingredients well. While the preparation is on the fire, it is necessary to carefully grate the lemon zest and add it during cooking.

The sweet semolina must continue to cook over very low heat for about 15 minutes. When cooked, the mixture should be placed on a surface, allowed to cool a bit and then cut into fairly large pieces (rectangles, squares, diamonds: the shape can be chosen according to taste).

After preparing the semolina forms, you can put the sunflower oil on the fire for frying. While the oil heats up, you need to beat the eggs and dip the semolina in it before passing it in breadcrumbs and frying it.

The semolina will be ready when it is well colored and golden on both sides. Before serving it, the advice is to dry it with absorbent paper and sprinkle with icing sugar.

The fried sweet semolina should be enjoyed while still hot, accompanied (for the older ones) with a sweet dessert wine.

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Semolina Sandwiches – Semolina Sandwiches Recipe – Italian Cuisine

First, quickly mix the ingredients of the biga (semolina, water, yeast and sugar) until they mix, without overworking them, then cover the bowl with plastic wrap, put it in a sheltered place and let it rise for at least 1 hour or until it is tripled volume.

Once the biga has tripled, first add semolina and water, then also oil and salt, and work this time more calmly, for at least 10-15 minutes, until a smooth and homogeneous dough is obtained.
Again, cover the bowl with plastic wrap and let rise for at least 2 hours or until doubled in volume.

When it is doubled, pick up the dough, deflate it with your hands and roll it out to create a rectangular shape, then divide the dough into 8 rectangles.

Fold each rectangle in half, closing it on itself, so as to form smaller rectangles.
Arrange them on the pan, well separated from each other, brush with a little oil and cook for about 20 minutes or until golden brown in a preheated convection oven at 200 ° C.

The semolina rolls are ready, let them at least cool before enjoying them.

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