Durum wheat semolina

Semolina is a floury food obtained by grinding various cereals, among which the most frequently used is durum wheat (Triticum durum).

Obtained from a particular durum wheat milling, less fine than semolina, it is ideal for multiple sweet and savory recipes.

Ruggeri Durum Wheat Semolina is particularly suitable for the preparation of Roman gnocchi and soups, even for kids.

Durum Wheat Semolina: the recipe for Gnocchi alla Romana

Widely used in cooking for the preparation of Roman-style gnocchi and soups, Ruggeri Durum Wheat Semolina can be used even in the preparation of bread, focaccia and many other baked goods - in addition to wheat flour. Here is the recipe for the preparation of Gnocchi alla Romana, a first course typical of the Lazio Italian Region culinary tradition.

Ingredients: 250 g of Ruggeri Durum Wheat Semolina - 900 ml of milk - 2 egg yolks - 50 g of butter + 50 g of butter for the filling - 50 g of Parmesan cheese + 100 g of Parmesan cheese for the filling - 3 g of salt.

Procedure: in a saucepan pour the milk, salt and bring to the boil. Slowly pour in the semolina, continuing to stir with a whisk for about 10 minutes. Remove the saucepan from the heat and let cool for about 10 minutes. Once the mixture has cooled, add the butter, cheese and egg yolks. Pour the mixture onto a work surface and roll it out with a rolling pin until it reaches a thickness of about 1 cm. Shape discs with a round mold and place them on a buttered baking dish, overlapping them slightly. Cover the surface with the cheese and flakes of butter. Bake in a preheated oven at 200°C for 20-25 minutes.

Durum wheat semolina.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.