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Semolina recipes

Semolina recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Cinzia in the kitchen

What a nostalgia to read your post! I understand the feeling. I didn't know this dish at all and I'm really curious to try it!

Timeless dishes. I don't know this recipe, but it looks so inviting that it can't be but how you describe it to us. A hug!

really yummy, I tasted it once in your part, magnificent!
Thanks for the recipe and the advice of the induction plate. it is not to be underestimated!

I really like the contrast between sweet and fried, even here in Liguria it is made with mixed ground fried in some areas !! but your Piedmontese appetizers are unique and abbbbbbbbbbbondanti !!

I don't know this recipe .. though. certainly they will be delicious !! smackkk

i love fried sweet semolina. I haven't decided to try it yet! therefore. pinno your recipe again! a hug
Clelia

You know that fried semolina is also made in Genoese mixed fry, the doses are a little different and we can also use white flour and we call it sweet milk. Yummy, you're right, big kiss

Hi, I don't know if you still follow this blog but I wanted to tell you that I used your sweet semolina recipe and liked it a lot. Thank you!

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The images and texts published in this blog, which is not a newspaper, are the exclusive property of Cinzia Ceccolin, author of the blog Cinzia ai Fornelli and therefore protected by copyright law n & # 176 633/1941 and I do not authorize the publication of texts and photos in any space of the network that are forums or other without prior request. This means that if you want to use any content on this space, you must necessarily ask me.


Recipes with semolina

happy Sunday to all and welcome back!
Yesterday I bought a packet of semolina to make gnocchi alla romana.
I still have a lot left over. can you give me some recipes to use it?
You always have good proposals !!
Big kisses!

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Recipes
I found these but have never tried them

200 grams of flour
2 tablespoons of extra virgin olive oil
1 pinch of salt
powdered sugar
1 tablespoon of semolina
1 bay leaf
seed oil
450 ml of water
Preparation

In a saucepan, bring the water to a boil with a pinch of salt, bay leaf and olive oil. Then remove the pot from the heat and pour in the flour and semolina, mix and put back on the heat, cook over moderate heat for about 10 minutes, until the mixture is smooth and compact (remember to remove the bay leaf). Pour it on a smooth surface, let it cool, then cut it into diamond shapes that you will fry in seed oil. Serve the pancakes dusted with powdered sugar

1 l. milk
4 whole eggs
75 gr. butter
250 gr. semolina
200 gr sugar
2 sachets of vanillin
zest of 1 lemon
1 sachet of pine nuts (optional)

In a saucepan, put the milk, 1 glass of cold water, the butter and 1 pinch of salt on the stove. Before it comes to a boil, slowly pour in the semolina and stir for 3-4 minutes. Turn off the heat and add the sugar. Let it rest for 10 '. Add the freshly scrambled eggs, the grated lemon zest and vanilla (all still inside the pot) and the bag of pine nuts. Butter and flour a rectangular pan. Put in the oven at 180C for 40 '. Serve the dessert cold.


Pie with semolina, ricotta mousse and berries

Bring 1/2 liter of milk to the boil and add the semolina.

Mix well and cook until you get a nice firm compound that comes off the walls.

Let it cool down a bit and add 100 g of sugar.

Whip the 5 egg yolks with 60 g of sugar.

Add 1/2 liter of boiling milk.

Bring to the fire and let it thicken.

Then combine the two compounds: the cream and the semolina.

Pour them into two cake tins of the same diameter and bake at 175 ° C for about an hour.

For the filling, whip the two remaining whites into meringue with the remaining 40 g of sugar.


Cooking recipes

Semolina flan with meat sauce: Cooking Recipes for all tastes.
18 Aug 2010. Semolina flan with meat sauce is an unusual but typical recipe of the Emilian tradition. Served with meat sauce or ham is. details

Semolina in broth - The recipes of Eating well
The consistency of this soup depends on the amount of semolina. Print the recipe & # 187. Semolina in broth. Cooking recipes & middot Recipes Appetizers. details

Cooking Recipes - Desserts - Semolina Delight
Cooking Recipes - Desserts - Semolina Delight - All recipes of international, Italian, regional Italian, ethnic and world cuisine. details

Cooking recipes: Desserts - Semolina pancakes
23 Sep 2010. Cooking recipes Recipe St Joseph's rice pancakes. Cooking recipes Recipe Migliaccio (semolina cake) from Naples. . details

Ricotta and semolina cake - Cooking recipes from Il Ricettario.
15 Nov 2010. today the site feels. indignant. Indignant. (cooking recipes) . 280 g of ricotta 1 lemon 70 g of almonds 70 g of semolina. details


Ingrediants

Peel and chop the onion.

Pour it into a pan with vegetable broth and let it boil.

Sprinkle in the semolina and stir with a wooden spoon to avoid the formation of lumps.

Cook over low heat for about 15 minutes.

If necessary, add a little more vegetable broth.

When cooked, pour in the oil, sprinkle with the grated Parmesan cheese and pepper.

I advise you to serve it neither too liquid nor too thick.

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Difficulty
easy
Preparation time
00:15
Cooking time
00:25
Portions
2 people
Published
21/01/2016
updated on
26/01/2021

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How to make semolina cake

Pour the milk into a saucepan, add the lemon zest (1) and salt and bring to a boil. Sprinkle the semolina, stirring constantly and simmer until it has thickened. Remove the saucepan from the heat and add the sugar and butter, stirring constantly, until they are completely melted (2). Let it cool and add the eggs too, one at a time, until they are well combined. Pour the mixture into a greased pan sprinkled with breadcrumbs (3).

Bake in a preheated oven at 170 ° C for about 45 minutes: at the end of cooking the cake will be golden and with a slightly pudgy consistency (4). Once ready, let it cool and sprinkle with icing sugar (5). Your semolina cake is ready to be enjoyed (6).


Sauces for semolina dumplings

Although the classic recipe for semolina gnocchi sees them always associated with butter and parmesan, just like for potato gnocchi, you can unleash your imagination. Season your semolina gnocchi with a sausage and fennel sauce, or take advantage of i mushrooms if it is season. Finally, for a royal Sunday lunch, create semolina dumplings to be drizzled with succulent meat sauce.


  • 140 gr of semolina
  • 1 liter of milk
  • 1 pinch of salt
  • 1 cinnamon stick + 2 tablespoons powder
  • zest of 1 lemon
  • 40 gr of butter
  • 4 eggs
  • 750 gr of seed oil
  • 50 grams of sugar

1. Put a saucepan with milk, the salt, the cue of cinnamon and the lemon zest grated. When it boils, remove the cinnamon and pour the semolina to rain, stirring constantly.

2. Cook without stopping stirring, until the semolina has thickened and comes off the bottom, forming a ball. Then remove from the heat.

3. Join the butter, melt it, add the eggs one at a time and wait for the dough to cool completely.

4. Put the & # 8217oil in the pan and when it smokes, place the croquettes, which you will form by taking small quantities of the mixture with a spoon. Brown them for 2 minutes and drain them on absorbent paper.

5. Mix it sugar with the cinnamon powder, pass the croquettes in this mixture, arrange them on a plate and serve.



Comments:

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