Sémola con salsa de vino tinto
Serves 1
Directions
- 1Add milk, sugar, cinnamon stick and orange peel to a pot. Heat over medium heat.
- 2When it is almost boiling, add the semolina little by little, in the form of rain, stirring constantly so that no lumps form.
- 3Continue cooking, stirring constantly, until the semolina thickens and begins to boil.
- 4Pour into the wet budinera. If you want it to set well, you must let it cool completely.
- 5Add the wine, sugar, cinnamon and orange to a pot. Bring to a boil and carefully ignite it by bringing a lit match closer to flambé. This evaporates the alcohol. Let it turn off on its own.
- 6Dissolve the cornstarch in a little cold water and add it to the wine, stirring.
- 7Continue heating, stirring constantly until it boils and has thickened. Remove from heat.
Ingredients
- 1 litro leche
- 1 taza azúcar
- 1 palito palito de canela
- cáscara de naranja
- 1 taza sémola
- 800 ml vino tinto
- 0.75 taza azúcar
- 2 Cdas maicena
- palito de canela
- cáscara de naranja
Equipment
ollabudinera
Tips
- Wash the budinera and do not dry it (if it is wet when putting the semolina, it will not stick).
- You can serve the sémola cold or hot, along with the warm wine sauce
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