Farinette
Ingredients
- 250 gDurum wheat semolina (fine)
- 750 mlMineral water
- 2 tbspExtra virgin olive oil
- 30 gSalted butter
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A smooth toasted semolina preparation with a nutty flavor and supple texture. Perfect for mopping up sauces and serving with braised meats.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 48 hours. Reheat over low heat with a splash of water to restore creaminess.
