in Italy

Semolina fingers with leaf spinach and tomatoes

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Ingredients for 4 servings:

  • 400 g semolina
  • 200 g leaf spinach, frozen
  • 250 g cherry tomatoes
  • 4 tbsp olive oil
  • 1 clove(s) garlic
  • some Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead semolina, olive oil, and a little water into a crumbly dough. Form them into small “fingers.” Cook in boiling water with a little olive oil and salt for about 5 minutes until they float to the top. Heat the garlic in olive oil. Add the spinach, sauté well, and season. Halve the cherry tomatoes and mix in. Place the fingers on top. Let them rest for a moment. Serve with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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