Directions:
STEP 1
In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.
STEP 2
Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.
STEP 3
To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.
MAIN COURSE
Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese
-
10m
PREP
-
1hr
COOK
-
560
CALORIES
-
4
SERVINGS
We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.
Recipe by Chef Barbara Lynch
This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines
Ingredients:
2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
SUGGESTED PAIRING
Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.
Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation
The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.
For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.
The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.
MAIN COURSE
Creamy Semolina with White Truffles and Parmigiano Reggiano® cheese
-
10m
PREP
-
1hr
COOK
-
560
CALORIES
-
4
SERVINGS
We love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! Serve it alongside duck breast or short rib. The Urbani white truffles and the Parmigiano Reggiano cheese give this hearty dish a rich and savory taste, which pairs wonderfully with a nice bottle of Barolo.
Recipe by Chef Barbara Lynch
This recipe is featured in Cook with Jacques Pépin & Friends: Volume 1 (Video Recipe Book)
In collaboration with:
Urbani Truffles
Prunotto Wines
Directions:
STEP 1
In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes.
STEP 2
Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.
STEP 3
To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffles from Urbani, and a generous portion of shaved or grated Parmigiano Reggiano cheese. Serve immediately.
Ingredients:
2 cups heavy cream (or milk)
2 cups semolina
4 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano cheese
1 cup cooked heirloom ceci beans or chickpeas
Urbani White Alba truffle shavings
1 small chunk of Parmigiano Reggiano cheese
Kosher salt
Freshly ground black pepper
Hint:
Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.
SUGGESTED PAIRING
Prunotto Bussia Barolo
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish.
Parmigiano Reggiano is pleased to support the Jacques Pépin Foundation
The Jacques Pépin Foundation was created in 2016 by Jacques Pépin, Claudine Pépin and her husband, Rollie Wesen. The mission of the JPF is to improve lives and strengthen communities through culinary education and training.
For decades, Jacques has taught essential skills to aspiring professionals at the International Culinary Center and Boston University. Skills in the kitchen, and the associated teaching from Jacques and others, can bring entertainment and pleasure, as well as purpose, self-confidence, and pathways to better health and employment opportunities.
The annual membership fees to the JPF support community-based culinary training that offers essential culinary and life skills for individuals with barriers to employment – such as previous incarceration, homelessness and substance abuse.
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