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Sole Rebelles and Juan Maieron did an ant job collecting the Cordovan recipes. In this case, it is a delight from the department of San Justo. The semulins can be eaten in many ways. But, this couple who makes up the group Cuentos en Boca, a person expert on the subject He gave him the tips to make them perfect. And they let us share them:
You have to make the semolina with milk, sugar and a little vanilla.
“They are ideal to accompany a good steak with onions. Well, that's if you like to mix salty with sweet. It's a German idea, from my dad's family,” says Mirta in the recipe book Aromas Nearby. Meanwhile, we get our mouths water for those semulins.
Other neighbors make them baked. They are eaten hot or cold depending on preference. Some people avoid breading and semulins go straight to the refrigerator with a liquid caramel cover. In this way, it is a delicious dessert characteristic of this cordobesa pampa.
So think how you prefer them: are you going to eat them hot or cold? Like dessert or garnish? These semulins are little family delights which respond to a sweet and chef tradition. The ways people tell recipes hide Invaluable culinary secrets.
Publication Date: 20/05/2020
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