Roasted semolina soup with pancetta and radicchio á la Kolja Kleeberg
30 mins
30 mins
Ingredients
- 20 g Butter
- 50 g Common wheat semolina
- 100 ml White wine ( Soave )
- 1 l Veal broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Piment d'Espelette
- 7-10 Tbsp Tellicherrypeffer from the mill
- 7-10 Tbsp Nutmeg
- 1 Head Radicchio
- 12 discs Pancetta ( Italian, unsmoked belly bacon )
- 40 g Butter
- 1 Branch rosemary
Directions
- 1
Lightly roast the semolina in the butter, deglaze with white wine, boil down the wine completely, pour in the stock, season with salt, pimento, pepper and nutmeg and simmer gently for 15 - 20 minutes.
- 2
Meanwhile clean, wash and spin-dry the radicchio, leaving the leaves as large as possible.
- 3
To serve, bring the soup back to the boil and add to the taste. Brown the rest of the butter, add the rosemary, collapse the radicchio in it and warm the pancetta without frying. Serve the soup, remove the rosemary and add the pancetta, radicchio and brown butter on top.
- 4
While cooking, keep stirring with a flat sauce whisk on the bottom, this soup likes to burn. White or even black truffles, which otherwise go very well with it, will not help.
- 5
Recipes and photos from VAU - DAS KOCHBUCH by Kolja Kleeberg, Collection Rolf Heyne. PHOTO: Luzia Ellert/Collection Rolf Heyne.
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