Let’s discover a typical Apulian product: beaten semolina

Let’s find out how to prepare beaten semolina, a little-known recipe of the Apulian tradition but absolutely worth trying.

The beaten semolina is a typical Apulian pasta prepared with re-milled durum wheat semolina , eggs and cheese . Inserted by the region in the list of Traditional Agri-food Products , it is usually served in meat or vegetable broth and is one of the recipes that just cannot miss on the table of Santo Stefano.

This particular fresh semolina pasta is also known, due to its similarity in shape, also as cous cous of the Tavoliere delle Puglie . Its preparation is in fact quite particular: the dough is shredded with a knife and then shelled with the hands. The result is an irregular pasta shape reminiscent of the traditional Maghreb dish.

How to prepare the beaten semolina recipe

1. To prepare the semolina beaten in broth, start with the dough . Combine the flour and Parmesan in a bowl then add the eggs. Knead with your hands until you get a rather dry dough that still stays together. Let it rest for 30 minutes.
2. Then divide it into four parts, flatten them slightly with your hands and, one at a time, chop them coarsely with a knife or with the help of a crescent.
3. Shell the pieces of dough by passing them between your hands so as to give them a rounded shape and, as they are ready, spread them on a wooden cutting board. The beaten semolina must dry for 30 minutes before being cooked.
4. Then boil it in the vegetable or meat broth for 7 minutes and serve it, completing as desired with a sprinkling of Parmesan cheese.

If you want, you can also cook the beaten semolina in boiling salted water, just like pasta, and season it with tomato sauce or meat sauce.

Among the other typical Apulian recipes we recommend you try the classic and timeless orecchiette with turnip tops .

storage

The beaten semolina can also be prepared a day in advance and stored in the refrigerator until ready to use. Once cooked, however, it should be consumed at the moment.