There are those ingredients so intimately linked to their place of origin that I love to group them in my pantry. It’s like having a small culinary world map, make everything much easier to find. In addition, there is the further joy of seeing the beautiful packaging: Italy’s offers are always the most captivating.
A pile of dried oregano flowers from Calabria hangs from a small hook next to sturdy “00” flour bags and semolina. Beautiful cans of olive oil are located next to light packages of Taralli—Andi of bread from Puglia – tied with black satin ribbon. Small jars of Cremisi and olives of Castelvetrano Verdi Calabrian peppers are stacked on each other and an aqua vintage and the golden box full of bitter biscuits sit next to a small cobalt and white jar of cherry cherries.
I reach the semolina flour and inspire its warm and inviting fragrance, remembering me with fresh pasta, wheat ripened by the sun and Sunday afternoons. Semolina is one of the cornerstones of bold, passionate and creative cuisine of southern Italy. Its name, derived from the Italian word “semolina”, which means “bran”, reflects its pleasantly coarse plot and the distinctive amber shade, which recall the wheat fields of the gold durability of southern Italy.
The semolina is built by removing the bran and coarse germ from the Duraum wheat. The remaining endosperm is then ground with stone and extra-cort or medium ground, creating the distinct sandy consistency of Semolina. Appropriately called “durum”, which means “hard” in Latin, it is the most difficult of all grain varieties. It is celebrated for its glorious color due to the high concentrations of carotenoids and proteins. Semolina contains 13% or more proteins, compared to about 11% in flour for all uses. A fine form of semolina, called durum flour o Riminade SemolineIt is the semolina that has been targeted twice to obtain a silky and dusty consistency, closer to that of flour for all uses. His delicate quality lends himself to lighter and refined desserts.
One of the gifts of the semolina is that it is versatile enough to raise a wide range of recipes, from rustic bread to elegant cakes. It adds an unexpected complexity and a wonderful depth of flavor that matches chocolate in the biscuits. Sicilian breadSemi-seam seed bread from Sicily is truly an extraordinary thanks to the vibrant and sunny color of the semolina in the crust and in the crumb, together with its earthy flavor which is accentuated by sesame seeds. Adding Semolina to the iconic Pasticceria Campania puff pastry lends the structure to fill. Its slightly hazelnut flavor also deepens the richness of the filling, absorbing the humidity to help prevent the spear.
Semolina makes her wonders in the world of bread. Some loaves are made entirely with semolina flour, such as Altamura bread from Puglia. If combined with bread or flour for all uses, the semolina adds strength and substance to doughs such as focaccia or slipper. The addition of semolina to the pizza dough gives him a shining golden color and incredible freshness when he is cooked. The rich protein in flour helps to create a robust gluten network, essential for the rise and shape of the bread.
The high protein content of Semolina contributes to a mixture of elastic and resilient pasta and maintains its form beautifully when boiled. It can transform a simple mixture of ingredients into a vibrant and resilient dough with a delicious consistency and a thin hazelnut flavor.
Don’t be afraid to experiment by adding semolina to the recipes that generally do not require it. If your recipe requires flour for all uses, try to replace about a quarter in weight with semolina flour. This small modification adds a delicious depth of flavor and a thin and intriguing consistency with cakes, fast bread and biscuits. It is a small change that can make a big difference in your cooking, giving your delicacies that little charm.
The recipes with sedoine remind us how even the simplest ingredients can fill different cultures with each bite. In North Africa, semolina turns into couscous through a slight steam process, creating a delicious dish that perfectly combines countless flavors. In the south of India, semolina, or Ravaadds a distinct charm to salted breakfasts like Upper and sweet delicacies like Kesari. Semolina adds its unique consistency and the depth of flavor to aromatic desserts such as the semolina cake soaked in syrup called Basbousausa in the Middle East and a semolina cream cake called political in Greece.
Semolina adds her tones and tear -breaking walnuts to kitchens around the world, including mine. Having a semolina bag in your pantry is like owning an unpretentious but deep magic. I am deeply comforted knowing that I can create something equally reassuring and exciting from bags, jars and cans in my kitchen. It is a pantry of infinite possibilities.
Buy and keep the seed
Semolina is available in the main supermarkets in the cooking nave, often next to the flour for all uses. It can also be found in Italian and online food markets. Make sure that the packaging makes “semolina flour”, “grain with extra duration of fantasy” or “half -stored semolina” and is made with a duration of duration. Pay attention to corn semolina or rice semolina, as they are not a semolina but are called semolina for their coarse consistency. Semolina will last up to a year if preserved in a cool and dark place. Keep it in the refrigerator or freezer for an even longer duration.
Cook with semolina
Cookies with Semolina chocolate chips
Greek custard cake
French semolina cake
