Semolina pasta remains a canteen memory until someone properly toasts the grain. With apricot jam and icing sugar, humble noodles become a surprisingly cheerful lunch.
Method, step by step
- Fry the grits in fat over medium heat until evenly golden brown.
- Carefully pour hot water over it, cover and let it swell. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook the pasta, then mix thoroughly with the snare semolina.
- Serve with icing sugar and apricot jam — you can leave out the aluminum tray. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Fry the grits slowly and carefully add the water; the goal is snare crumbs, not edible plaster.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
