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Monday, December 29, 2014

GRAÑONES WITH SEMOLINA PORRIDGE

boiled semolina grains, grouts. See sémola. [Nola. 1989:xxi-4:lxxi-1; and Nola/Iranzo. 1982:169]

Clean Semolina Grain
Photo by: Lord-Williams
SEMOLINA PORRIDGE ADAPTED FROM NOLA’S xxi-4 POTAJE DE SEMOLA 

Ingredients

2-3 oz semolina
½ c almonds
2 c chicken broth
1 tsp saffron mashed and diluted
1 tbsp brown sugar
salt to taste


Preparation

Grouts - Semolina Porridge
Photo by: Lord-Williams
Wash semolina two or three times until clean. Pour it from one bowl to another to see if any dirt remains and remove it. Put it in a pot.

Grind peeled almonds in a food processor. Add chicken broth, continue grinding and strain though a cheese cloth. Add this to the pot with the semolina and stir until it thickens. Add ground sugar and pour into bowls.

Note: semolina or barley or other grains for porridges were made with chicken broth to enrich them. If made with almond milk or with only broth, it is not necessary to add sugar.

If yellow porridge is desired add mashed saffron dissolved in broth. Make sure that the porridge is well salted.




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