Farinette

A smooth toasted semolina preparation with a nutty flavor and supple texture. Perfect for mopping up sauces and serving with braised meats.

• Prep time: 5 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 342
• Protein: 7 g
• Carbs: 44 g
• Fat: 14 g

Ingredients

• 250 g Durum wheat semolina ( fine )
• 750 ml Mineral water
• 2 tbsp Extra virgin olive oil
• 30 g Salted butter
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Toasting the semolina

   In a dry pan, pour the semolina. Heat over medium heat, stirring constantly with a wooden spoon. The semolina should turn a blond amber color and release a toasted nutty aroma.

2. Hydration

   Progressively pour the mineral water while whisking vigorously to avoid lumps. The mixture will thicken quickly. Continue cooking over low heat until the preparation pulls away from the sides of the pan.

3. Binding and seasoning

   Incorporate the olive oil and salted butter. Mix until the fat is perfectly absorbed. The farinette should be glossy and coat the spoon evenly. Add salt and pepper.

Chef's tips

• Do not take your eyes off the semolina during toasting; it can burn in seconds.
• If the consistency is too firm, loosen it with a little hot water at the end of cooking.

Storage

Keep refrigerated for 48 hours. Reheat over low heat with a splash of water to restore creaminess.