Semolina soup

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  • Olive oil: 1 dl
  • Garlic: taste.
  • Onion: taste.
  • Cilantro: taste.
  • Tomato: 4
  • Salt, pepper, semolina: taste.


Warm up in a clay pot in about 1 dl of olive oil and cook a mixture of onion, garlic and parsley (chopped leaves, or seed, buried in the ground), stepped on the mortar.

When the smell that separates the sort, add some tomatoes cut into eighths, salt, pepper, and, as soon as possible, a cup semolina, stirring constantly with a wooden spoon. When the sofrito have a uniform color, joins the water, continuing to stir.

Covering it. Stop over low heat for 10 minutes more.

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