Semolina pudding (4)
Instructions
Roasted semolina with olive oil for about 10 minutes, let it cool slightly, add the water and salt and simmer for 35 minutes, covered pot and flame spreader.
Puree the chestnuts (or almonds) with a little water and add the semolina, simmer-stirring-for another couple of minutes.
Pour into bowls garnish with toasted sesame and let cool before serving.
Ingredients and dosing for 4 persons
- 1 tablespoon of corn oil
- 1 cup of wholemeal semolina
- 2 1/2 cups of water
- 8 cooked chestnuts (or toasted almonds)
- Some grains of salt
- 2 tablespoons of toasted sesame