A quick yummy dish that we usually have after a filling soup. I had this many times when I was a kid, my Grandma used to make it in a large cast iron pan and nicely sear the bottom. Mmmm, it was so crunchy!
Now, who doesn't know this recipe might be suprised by the unusual match of semolina and pasta. Who was fed this as a child too might be abhorred by my choice of pasta (I had only spaghetti in the cupboard!!).
Anyway, here it goes:
Heat the oil or lard in a larg frying pan. If you have a cast iron pan that's the best! Pour in the semolina and cook stirring until browned.
Stir in 1-2 tbsp water and cook until the semolina absorbed it. You might want to add more if it's still too dry. Mine always get stuck together, but it will be broken up when you add the pasta.
Add the pasta and stir well.
Choose your jam. We had some lovely homemade blackcurrant jam from the local shop in Kilconnel.
Keep stirring the pasta until it's well covered with the semolina and browned a bit. If you are lucky to have an iron pan try to sear the bottom part, it gets sweeter!
Mix with the jam and enjoy! But make sure you have loads as the kids love it!
Now, who doesn't know this recipe might be suprised by the unusual match of semolina and pasta. Who was fed this as a child too might be abhorred by my choice of pasta (I had only spaghetti in the cupboard!!).
Anyway, here it goes:
Ingredients:
4-5 tbsp semolina
1 tbsp oil or lard
350g pasta, cooked
jam of your choice (plenty!)
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