SEMOLINA CAKE with ASPARAGUS
A galette to be enjoyed hot with a fresh cream/garlic sauce or cold with a mayonnaise sauce and in any case with a nice well-flavoured salad. The tips of the asparagus can be eaten raw, they then have a very pleasant taste of hazelnuts.
Wheat or other semolina is perfect for making one or more pancakes. Their texture and flavor enhance the food with which it is prepared.
Wheat semolina can be replaced by corn semolina or another semolina provided the cooking time is respected.
Per person :
2 tbsp fine wheat semolina
1 tsp olive oil
1 ladle asparagus stalks, peeled and finely chopped
½ clove garlic, peeled
1 egg
1 tsp fresh cream
Salt and pepper
The tips of raw asparagus.
To grease the mold (or molds), butter or parchment paper.
Put the stalks in a saucepan with plenty of water + the garlic and cook for 20 minutes over moderate heat. Drain then mix and leave to cool. In a saucepan put the semolina with water up to + ½ height of water, bring to the boil then cook 5 to 8 min, stirring constantly. Add the mixed and cooled stalks, the egg, the cream and mix. Salt and pepper. Grease the mold and pour the mixture into it. Put in the oven without preheating and cook for 15 to 20 min Th 7 (210°). Decorate with the raw asparagus tips. To serve.
Nice kitchen to all, Régine