Semolina mountain bread with sesame seeds (Pane rimacinati) from Flavors of Sicily / Cucina Siciliana: Fresh and Vibrant Recipes from a Unique Mediterranean Island (page 114) by Ursula Ferrigno

  • fine semolina
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • sesame seeds
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  • Show all ingredients...
  • Serves : 2 loaves

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Very tasty olive relish (Gustoso olive nero)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tinala523 on August 25, 2024

    This came out very dense and crumbly; some thought is was soda bread. Still delicious! I might either add some white flour, or lengthen then second rise to make it airier. We still ate it all! Great flavour, very rustic.

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