Rustic Porridge is a typical dish of Tuscan peasant cuisine. It is a rustic soup made with semolina, lamb baby food, potato, tomato, fennel, and extra virgin olive oil. Its preparation is simple but requires cooking time. Rustic porridge is a perfect comfort food for cold winter days.
Cut the well-cleaned vegetables into pieces, removing the tomato seeds, skins, and the more fibrous parts of the fennel
Cook in about 500 g of water for about 30 minutes, then separate the vegetables from the broth and puree them
To about 200 g of the broth, add 2-3 tablespoons of the vegetable puree, sprinkle in the semolina, and mix well with the lamb, using a bit of the remaining broth if necessary
Season with extra virgin olive oil
Pan
Teaspoon
Store in the refrigerator for up to 2 days
Italia, Toscana
| Energy (kcal) | 195.43 |
| Carbohydrates (g) | 10.62 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 12.78 |
| of which Saturates (g) | 5.45 |
| Protein (g) | 9.72 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.05 |
