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Fresh Semolina Orecchiette Recipe

  • Ingredients: 9
  • Serves: 1

Fresh semolina orecchiette with semolina, unbleached all-purpose flour, lukewarm water.

Ingredients

  • 2 cups semolina
  • 2 cups unbleached all-purpose flour
  • 1 cup lukewarm water

Garnish:

  • diced bell pepper and seeded cucumber

Filling:

  • Special equipment: A 9″-diameter tart pan with a removable bottom

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).

    For this step you will need

  2. Step 2 On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes.
  3. Step 3 Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide.
  4. Step 4 Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching.
  5. Step 5 Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly.
  6. Step 6 Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays.

Nutrition information

Calories 528 Carbohydrates 109 g (36%)
Fat 1 g (2%) Protein 17 g (34%)
Saturated Fat 0 g (1%) Sodium 4 mg (0%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 0 g Cholesterol 0
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Fresh Semolina Orecchiette Recipe

  • Ingredients: 22
  • Serves: 1
  • Prep: 1 1/2 hr
  • Bake: 2 1/2 hr

Fresh semolina orecchiette with semolina, unbleached all-purpose flour, lukewarm water. To make this fresh semolina orecchiette for 1 persons you will need 1 1/2 hr for preaparation and 2 1/2 hr for baking.

Ingredients

  • 2 cups semolina
  • 2 cups unbleached all-purpose flour
  • 1 cup lukewarm water

For tarator sauce

For cauliflower

For toasted pumpkin seeds

  • Accompaniments: cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

  1. Step 1 Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated).

    For this step you will need

  2. Step 2 Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.
  3. Step 3 Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.
  4. Step 4 Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.
  5. Step 5 Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture.
  6. Step 6 Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long).
  7. Step 7 Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.
  8. Step 8 Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel).
  9. Step 9 Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear).
  10. Step 10 Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray.
  11. Step 11 Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.

Nutrition information

Calories 528 Carbohydrates 109 g (36%)
Fat 1 g (2%) Protein 17 g (34%)
Saturated Fat 0 g (1%) Sodium 4 mg (0%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 0 g Cholesterol 0
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