Semolina recipe

How to make semolina

Semolina recipe


Corn flour.

Chickpea flour.

– Pea flour.

– Oatmeal.

– 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

punto rojo More information on peas.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical-online" is not responsible for damages caused by self-medication.