Semolina in broth

Ingredients

• Durum wheat semolina20 g
• Unsalted vegetable broth (carrot, celery, potato)180 ml
• Parmigiano Reggiano PDO aged 30 months5 g
• Extra virgin olive oil5 g

Allergens

Gluten, Milk, Celery

Method

1. Strain the vegetable broth to remove any solid residues and bring it to a gentle boil in a small stainless steel saucepan.
2. Reduce the heat to minimum to maintain a constant temperature of approximately 85-90°C.
3. Slowly sprinkle the semolina in a 'rain' fashion, using a sieve or letting it slide through your fingers to prevent lumps.
4. Whisk vigorously with a small hand whisk while incorporating the cereal.
5. Cook for about 5 minutes over low heat, stirring continuously with a wooden spoon to prevent sticking to the bottom.
6. Check the consistency: it should be a smooth, fluid cream; if too thick, add a tablespoon of hot broth.
7. Remove from heat and let it cool for one minute.
8. Add the finely grated Parmigiano Reggiano and the raw extra virgin olive oil.
9. Stir briefly with the whisk to emulsify the fats, making the porridge silky and more digestible.
10. Check the temperature on your wrist before serving; the food should be lukewarm (around 37°C).