Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways. In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto, or myrtle. I loved both! And I’ve made it as a warm breakfast treat, too. Here I give you mazzafrissa as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests help themselves.

　　

Ingredients

serves 6

　　

FOR THE BLUEBERRY SAUCE

1 pint blueberries, rinsed

　　1/3 cup honey

　　Juice of 1 orange, freshly squeezed (about 1/4 cup)

　　

FOR THE SEMOLINA PUDDING

2 1/2 cups heavy cream

　　1/2 teaspoon kosher salt

　　3/4 cup semolina flour

　　

RECOMMENDED EQUIPMENT

A sturdy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger

　　

Step 1

To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.

　　

Step 2

To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.

　　

Step 3

Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.

　　

Step 4

Serve the pudding warm or at room temperature, topped with the blueberry sauce.

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.