Sémola con salsa de vino tinto

Serves 1
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Directions

  1. 1Add milk, sugar, cinnamon stick and orange peel to a pot. Heat over medium heat.
  2. 2Add milk, sugar, cinnamon stick and orange peel to a pot. Heat over medium heat.
  3. 3Add milk, sugar, cinnamon stick and orange peel to a pot. Heat over medium heat.
  4. 4When it is almost boiling, add the semolina little by little, in the form of rain, stirring constantly so that no lumps form.
  5. 5When it is almost boiling, add the semolina little by little, in the form of rain, stirring constantly so that no lumps form.
  6. 6When it is almost boiling, add the semolina little by little, in the form of rain, stirring constantly so that no lumps form.
  7. 7Continue cooking, stirring constantly, until the semolina thickens and begins to boil.
  8. 8Continue cooking, stirring constantly, until the semolina thickens and begins to boil.
  9. 9Continue cooking, stirring constantly, until the semolina thickens and begins to boil.
  10. 10Pour into the wet budinera. If you want it to set well, you must let it cool completely.
  11. 11Pour into the wet budinera. If you want it to set well, you must let it cool completely.
  12. 12Pour into the wet budinera. If you want it to set well, you must let it cool completely.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Dissolve the cornstarch in a little cold water and add it to the wine, stirring.
  17. 17Dissolve the cornstarch in a little cold water and add it to the wine, stirring.
  18. 18Dissolve the cornstarch in a little cold water and add it to the wine, stirring.
  19. 19Continue heating, stirring constantly until it boils and has thickened. Remove from heat.
  20. 20Continue heating, stirring constantly until it boils and has thickened. Remove from heat.
  21. 21Continue heating, stirring constantly until it boils and has thickened. Remove from heat.

Ingredients

  • 1 litro leche
  • 1 litro leche
  • 1 litro leche
  • 1 taza azúcar
  • 1 taza azúcar
  • 1 taza azúcar
  • 1 palito palito de canela
  • 1 palito palito de canela
  • 1 palito palito de canela
  • cáscara de naranja
  • cáscara de naranja
  • cáscara de naranja
  • 1 taza sémola
  • 1 taza sémola
  • 1 taza sémola
  • 800 ml vino tinto
  • 800 ml vino tinto
  • 800 ml vino tinto
  • 0.75 taza azúcar
  • 0.75 taza azúcar
  • 0.75 taza azúcar
  • 2 Cdas maicena
  • 2 Cdas maicena
  • 2 Cdas maicena
  • palito de canela
  • palito de canela
  • palito de canela
  • cáscara de naranja
  • cáscara de naranja
  • 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