The Latin word simĭla came to Italian as semolina and to our language as semolina , with tilde in the AND . This is the name that receives a species of wheat flour or other cereals It is used to make different foods.
To obtain the semolina is usually grind the endosperm of wheat, oats, rye or rice, to name a few possibilities. The result is a product that has a high amount of gluten , except in the case of rice semolina (which may have gluten but from contamination with other semolina).
Semolina, on the other hand, has a high level of carbohydrates and of protein , becoming a healthy food whose inclusion in the diet It is usually recommended by nutritionists.
Other data of great interest on the semolina that is worth taking into account and that make it clear the importance of this product both gastronomic and health are the following:
-It is very rich in vitamin K and has no cholesterol. For this last reason, it is established that its consumption is highly adequate for people who have high cholesterol levels, which seriously endangers both the blood circulation and the state of their heart.
-It is established that it is also a very appropriate food for individuals who encounter problems of excessive uric acid. By eating semolina, what they get is to lower it and so, among other things, to be able to cope with what are diseases and ailments such as the painful gout.
-In the same way, the fact that it has low sodium levels contributes to its intake being highly recommended to those with hypertension.
-In addition to the nuanced benefits, nutrition professionals and doctors recognize that semolina is a very appropriate food to improve what is the metabolism of bones and also to get a proper coagulation of what is blood .
-The recipes that exist throughout the world and that have semolina as a basic ingredient are very numerous. Specifically, among them are muffins, semolina soup with milk, semolina salad and crab sticks ...
With semolina it is possible to prepare different types of pasta , from noodles to gnocchi through lasagna and ravioli. In reality, semolina allows you to prepare many types of masses , including those used for pasta production.
Another dish that is made with semolina is the couscous , typical of North Africa. Although there are multiple varieties, it is usual for the semolina to be steamed, placing it on a stew While it is cooking. Then the stew is served accompanied by the couscous.
In French gastronomy, a popular dish that takes semolina is the quenelle . For its preparation, the semolina is mixed with milk, eggs and butter (butter) and then processed meat is added, which can be of chicken , veal or fish. Quenelles can be fried, boiled in a broth or cooked.