Quantity clarification, notwithstanding, how about some info about nutrition?
Responding to the 3 persons questioning the amount of semolina - the previous page where the cook is describing the recipe says 1/4 CUP of semolina per 1 cup of liquid. I'm guessing that people didn't read the entire article, just went to the recipe (I understand, many times I just want to get to the point too).
I haven't made this yet because the ingredients call for "1/4 semolina." I'm presuming it's supposed to be 1/4 lb semolina, but I'd prefer to work from the corrected ingredients requirements!
SINCE THE KEEPERS OF THIS SITE DIDN'T BOTHER TO CLARIFY HOW MUCH SEMOLINA TO USE, I AM PROVIDING A LINK TO ANOTHER RECIPE FROM ANOTHER SITE. It calls for 1 quart of milk to 1 cup of fine semolina, and adds 2 ounces or 1/2 cup of finely grated parmagiano-reggiano cheese and 2 teaspoons fine sea salt. See full recipe for additional instructions.
why is it this site can't seem to get the ingredient list complete? 1/4 what of semolina? cup, bag, lb. ?????
Maybe Stacey Ballis means 1/4 cup of Semolina flour.
I hope someone will address this as NO ONE will make this recipe until SOMEONE corrects this mistake.
It sounds great otherwise but I won't be making it either until I know how much Semolina flour to add.