Semolina Omelet

A recipe from La Cucina Italiana, a food magazine that I still feel so deeply lacking, is the Piedmontese Semolina Omelet.

In the original recipe, it is served with sauteed porchini mushrooms. Since I don't have porchini mushrooms on hand and I prepared it specially for breakfast, sausage sauté I served with

To prepare the recipe for breakfast, you need to start preparations a little early because it is cooked in 2 stages and needs a resting time.

A delicious and different starter, I recommend you to try using measuring cups.

Cevdet Aykan Demir and Sercan Çam, who participated in our Macaron training campaign from Grupanya, won the macaron training by giving the closest number with their estimation of “500 opportunities”. Congratulations to them. To date, 495 food and beverage opportunities have been published in Grupanya.

Thanks to everyone who participated. Hope to be together with more beautiful competitions soon...

Love…

Ingredients for Semolina Omelet Recipe

• 375 ml milk
• 85 gr semolina
• 2 egg yolks
• 1 tablespoon grated Parmesan cheese
• Sage
• 25 g butter

To fry:

• 2 spoonful butter

How to Make Semolina Omelet Recipe?

1. Boil the milk in the saucepan. After adding butter and semolina, cook for 6-7 minutes, stirring constantly.
2. When the semolina is cooked, remove the saucepan from the stove and add the egg yolks and Parmesan cheese, then mix well.
3. Spread the mixture you have prepared in a 2 cm thickness on the tray or pineapple you have greased. Leave in the refrigerator to harden.
4. After the omelet cools and thickens, slice it as in the photo. Take the butter and sage in the pan and fry them front to back. Serve with sautéed sausage.