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Semulines: sweeten the soul and brighten the heart

We tell you a story-recipe, for this autumn of cold and gray days. We make some semulins! For lovers of sweet and salty.


  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.


  1. Keep in mind that the semolina is rather hard.   With little milk.  
  2. Then put it in a large bowl or roast and put it into the fridge. It may be a while, but it's better to do it from one day to the next. When it cools it gets more hard.
  3. Then, it is cut into rectangular strips and passed through the semolina again. Like a Milanese, but without an egg. With nothing.
  4. Then,   fritas.  

  “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.

  Color data  

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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We suggest you continue reading the following notes:

asombro-nena 5 Argentinian desserts everyone should try
helado-de-fernet2 The dessert of all Cordovan: fernet ice cream



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