There are these components so intimately tied to their homeland that I like grouping them collectively in my pantry. It’s like having somewhat culinary world map, making every little thing a lot simpler to seek out. Plus, there’s the added delight of seeing the attractive packaging—Italy’s choices are at all times probably the most fascinating.
A bunch of dried oregano flowers from Calabria hangs the wrong way up from a small hook subsequent to stout luggage of Tipo “00” and semolina flours. Lovely cans of olive oil sit beside clear packets of taralli—little bread rings from Puglia—tied up with black satin ribbon. Tiny jars of crimson Calabrian peppers and inexperienced Castelvetrano olives are stacked on prime of each other, and a classic aqua and gold tin full of amaretti cookies sits subsequent to a small cobalt and white jar of Amarena cherries.
I attain for the semolina flour and inhale its heat, inviting perfume, reminding me of recent pasta, sun-ripened wheat, and Sunday afternoons. Semolina is without doubt one of the cornerstones of southern Italy’s daring, passionate, and inventive cooking. Its title, derived from the Italian phrase “semola,” that means “bran,” displays its pleasantly coarse texture and distinctive amber hue, that are paying homage to the golden durum wheat fields of southern Italy.
Semolina is made by eradicating the coarse bran and germ from durum wheat. The remaining endosperm is then stone-milled and floor extra-coarse or medium, creating semolina’s distinct sandy texture. Aptly named “durum,” that means “exhausting” in Latin, it’s the toughest of all wheat varieties. It’s celebrated for its superb coloration on account of excessive concentrations of carotenoids and protein. Semolina accommodates 13% or extra protein, in comparison with round 11% in all-purpose flour. A finer type of semolina, referred to as durum flour or semolina rimacinata, is semolina that has been twice-milled to realize a silky, powdery texture, nearer to that of all-purpose flour. Its delicate high quality lends itself to lighter, extra refined desserts.
One of many items of semolina is that it’s versatile sufficient to raise a variety of recipes, from rustic breads to elegant truffles. It provides an surprising complexity and great depth of taste that pairs fantastically with the chocolate in cookies. Pane Siciliano, semolina-sesame seed bread from Sicily, is actually a standout because of the colourful, sunny coloration of semolina within the crust and crumb, together with its earthy taste that’s accentuated by the sesame seeds. Including semolina to the enduring Campanian pastry sfogliatelle lends construction to the filling. Its barely nutty taste additionally deepens the filling’s richness whereas absorbing moisture to assist forestall sogginess.
Semolina works its wonders on the earth of bread. Some breads are made fully with semolina flour, like pane di Altamura from Puglia. When mixed with bread or all-purpose flour, semolina provides energy and substance to doughs like focaccia or ciabatta. Including semolina to pizza dough provides it a resplendent golden coloration and unbelievable crispness when baked. The wealthy protein within the flour helps create a sturdy gluten community, which is important for the rise and form of the bread.
Semolina’s excessive protein content material contributes to a pasta dough that’s elastic and resilient and holds its form fantastically when boiled. It will probably flip a easy mix of components right into a vibrant, resilient pasta dough with a pleasant texture and a refined nutty taste.
Don’t be afraid to experiment by including semolina to recipes that don’t sometimes name for it. In case your recipe requires all-purpose flour, strive changing about one-fourth of it by weight with semolina flour. This little tweak provides a stunning depth of taste and a refined, intriguing texture to truffles, fast breads, and cookies. It’s a small change that may make an enormous distinction in your baking, giving your treats that further little bit of allure.
Recipes that includes semolina remind us how even the best components can bridge completely different cultures with each chew. In North Africa, semolina is reworked into couscous via a mild steaming course of, creating a stunning dish that pairs completely with numerous flavors. In South India, semolina, or rava, provides a definite allure to savory breakfasts like upma and candy treats like kesari. Semolina provides its distinctive texture and depth of taste to fragrant desserts such because the candy, syrup-soaked semolina cake referred to as basbousa within the Center East and a semolina custard cake referred to as politiko in Greece.
Semolina provides its engaging nutty and earthy tones to kitchens internationally, together with mine. Having a bag of semolina in your pantry is like possessing an unassuming but profound magic. I’m deeply comforted figuring out I can create one thing equally reassuring and thrilling from the luggage, jars, and cans in my kitchen. It’s a pantry of limitless potentialities.
Shopping for and Story Semolina Flour
Semolina is out there at most main supermarkets within the baking provides aisle, typically subsequent to the all-purpose flour. It can be discovered at specialty Italian meals markets and on-line. Ensure the packaging reads “semolina flour,” “further fancy durum wheat,” or “semolina rimacinata” and is made with durum wheat. Watch out for corn semolina or rice semolina, as they aren’t semolina however are referred to as semolina for his or her coarse texture. Semolina will final for as much as a 12 months when saved in a cool, darkish place. Hold it within the fridge or freezer for an excellent longer shelf life.
Store Semolina Flour
Bob’s Pink Mill Semolina Flour
Bake with Semolina
