Semolina is a versatile ingredient perfect for making sweet and savory recipes. Here’s everything you need to know about him.
For semolina we mean a flour , usually of durum wheat, used for the preparation of food for children and the elderly. In reality this term, while representing a product similar to durum wheat semolina , is not subject to the same regulation in the food sector. For this reason they can also be called semolina flour coming from cereals other than wheat. Let’s see everything there is to know about semolina.
How is semolina made?
Like other flours, semolina is obtained by grinding the grain of cereal and subsequent sieving . In this regard, there are two different formats of semolina: the coarse one , with grains of about 1.5 mm and the thin one with 0.3 mm granules.
But how many types of semolina are there? We have said that the current legislation allows to call semolina a flour obtained from different types of cereals. The most common is durum wheat semolina , straw yellow in color used for the preparation of the classic soup as well as the famous Roman-style gnocchi.
The rice semolina, on the other hand, is perfect for making desserts. Furthermore, being naturally gluten-free, it can be safely consumed even by those suffering from celiac disease. Spelled and millet are rarely used, however the former is perfect for thickening sauces and fillings, while the latter gives biscuits and, more generally, sweet doughs a truly irresistible rustic flavor.
Semolina: calories and nutritional values
The semolina in the basic recipe is mainly used for the preparation of food for children and the elderly . Its nutritional supply is in fact comparable to pasta but thanks to the possibility of obtaining creamy soups it is easy to consume even for those who have chewing problems.
It provides a fair amount of calories (about 340 per 100 grams of product in the case of durum wheat), mainly in the form of carbohydrates. This does not make it particularly suitable for people with diabetes and those who are overweight. On the other hand, it has a fair content of vitamins (B1 and PP) and carotenoids. Now let’s see some recipes with semolina not to be missed!
If you’ve always wondered how semolina is prepared, you will finally discover the recipe for the classic semolina soup. Don’t think it’s a convalescent or debilitated dish : its flavor is really delicious and it’s perfect when you don’t know what to cook for dinner and you’re looking for something quick.
Ingredients for 4 people:
- 150 g of semolina
- 1 onion
- 2 tablespoons of extra virgin olive oil
- Salt to taste
- pepper as needed
- 400 ml of vegetable broth
After finely chopping the onion with a knife, brown it in a pan with oil , a pinch of salt and a pinch of pepper . Once tender, pour in the broth and bring to a boil. Sprinkle in the semolina , just as if it were polenta, mixing initially with a whisk to avoid the formation of lumps. Cooking the semolina takes about 10 minutes . Season with salt and pepper again and serve. If you prefer it thicker, cook a few minutes more, vice versa lengthen it with broth.
Serve the semolina in broth like this or enrich it with grated Parmesan cheese or croutons. You will have a really delicious first course in a short time.
gnocchi alla Romana
Roman-style gnocchi , also known as semolina gnocchi, are a typical first course of the capital that is very simple to prepare. So, if you don’t know how to cook semolina, this is the first recipe that we recommend you try because everyone likes it.
Ingredients for 4 people:
- 250 g of semolina
- 1 liter of milk
- 80 g of butter
- 100 g grated parmesan
- 2 egg yolks
- Salt and Pepper To Taste
- nutmeg to taste
Bring the milk to the boil with a knob of butter , a pinch of salt , a pinch of pepper and grated nutmeg . Pour in the semolina , stirring with a whisk to prevent lumps from forming and cook for 20 minutes. Off the heat, add the egg yolks and 2/3 of the Parmesan , then pour the mixture into a dripping pan lined with parchment paper to form a layer of one centimeter. Once cold, cut the discs and place them in a buttered baking dish. Sprinkle with the remaining Parmesan cheese and pour in the melted butter before putting it back in the oven at 200 ° C for 20-25 minutes . This is how the semolina for Roman-style gnocchi is cooked.
You still don’t know how to make the semolina that is left in the pantry? Then try our sweet semolina, a typical recipe of Piedmontese cuisine served both as a final course and together with braised meat, to create a particular game of flavors.
Ingredients for 4 people:
- 200 g of semolina
- 500 g of milk
- 2 tablespoons of sugar (+ more to top)
- 2 eggs
- 2 tablespoons of Amaretto liqueur
- 1/2 lemon
- breadcrumbs to taste
- Seed oil for frying
Heat the milk with the lemon zest until just touching the boil, add the sugar and immediately after the semolina , stirring with a whisk to avoid lumps. For the sweet version of the semolina the cooking time is 10 minutes after which you will add, off the heat, an egg yolk and the amaretto . Pour onto a baking tray lined with parchment paper, level and let cool. Then obtain some turbot, pass them in the beaten egg with the egg white and then in the breadcrumbs . Fry on both sides if serving after passing them in sugar. Is the fried semolina good?
Semolina in traditional recipes gives the best of itself. Among these is the semolina cake, also known asmigliaccio , typical of Neapolitan cuisine. With a particular consistency, halfway between a classic cake and a pudding , it is perfect if you are looking for a quick and easy dessert with semolina.
Ingredients for 8 people:
- 350 g of ricotta
- 400 g of milk
- 200 g of semolina
- 200 g of sugar
- 50 g of butter
- 4 eggs
- 300 g of water
- lemon zest to taste
- 1 sachet of vanillin
- powdered sugar to taste
Heat the milk , the water and the butter with the lemon zest and the vanilla until just touching the boil, then pour the semolina and cook for 10 minutes, stirring occasionally. Let it cool before adding it to the mixture obtained by beating eggs , sugar and ricotta . Pour into a 24 cm diameter pan lined with parchment paper and bake at 200 ° C for an hour . Serve it as soon as it has cooled down.
Have you seen how many recipes with semolina can be prepared?
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