How to make semolina
- Corn flour.
- Chickpea flour.
- Pea flour.
- 2 liters of water.
- 4 tablespoons olive oil.
- 125 g of crushed tomatoes.
- 3 cloves of garlic.
- Place a pan on the fire with two quarts of water.
- Mix all the flours on a plate with a little natural water. Stir until they form a smooth paste. Usually use two tablespoons of each flour, although this amount may vary depending on the taste of each guest. Some people prefer a thicker grits, others lean towards a more liquid paste.
- When the water boils, add the flour to the pan. Stir constantly for about ten minutes.
- Carve the garlic and add it along with the tomatoes.
- Cook in the fire, stirring occasionally for 5 or 6 minutes. Test to ensure it is cooked.
How to serve?
- Serve hot as the first course for lunch
More information on peas in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.