2021 JPF grant recipient Edwin’s Leadership & Restaurant Institute is the subject of a Oscar-nominated documentary called Knife Skills. While enrolled in the program, formerly incarcerated adults are provided with free housing, legal services, job coaching, clothing and intensive training and hands-on culinary work experience at various training centers including a butcher shop, an incubator kitchen, a bakery and an award-winning fine French restaurant.
This dish celebrates Urbani white truffles from Alba with authentic Parmigiano Reggiano cheese and Prunotto Barolo from Piedmont.
Ingredients
- 2 cups heavy cream (or milk)
- 2 cups semolina
- 4 tablespoons unsalted butter
- ½ cup grated Parmigiano Reggiano cheese
- 1 cup cooked heirloom ceci beans or chickpeas (optional)
- Urbani White Alba truffle shavings
- 1 small chunk Parmigiano Reggiano cheese
- Kosher salt
- Freshly ground black pepper
Method
- In a large saucepan, bring the milk to a gentle simmer. Rain in the semolina slowly, whisking all the while to prevent clumping. Reduce the heat to a simmer; add 2 tablespoons of the butter, 2 teaspoons salt, and a few grinds of pepper and let the semolina cook gently, stirring occasionally, until it’s thick and the semolina is cooked through, about 45 minutes. Stir in the remaining butter and ¼ cup grated Parmigiano Reggiano cheese and continue to cook for an additional 10 minutes or so, stirring occasionally. Taste and season with salt and pepper, if needed.
- To serve, spoon the semolina into a shallow bowl, top with ¼ cup ceci beans, shaved white Alba truffle, and shaved or grated Parmigiano Reggiano cheese. Serve immediately.
“Pair with Prunotto Bussia Barolo”
Made of 100% Nebbiolo, the wine’s full body and significant structure make it an ideal match to this dish. Owned by the Antinori family since 1989, the Prunotto winery is one of the leading wineries in the Piedmont region of Northern Italy. The Prunotto winery first made a single vineyard Barolo Bussia in 1961. The Bussia vineyard is one of the most prestigious single vineyards in the township of Monforte d’Alba, in the heart of the Barolo area.
This recipe presented by
I love this recipe because it’s so simple and so comforting. Even the cooking process is relaxing. Make sure to give the semolina the full amount of time to cook, otherwise it will still be a little gritty! I love to serve this alongside duck breast or short rib—and nothing pairs better with a hearty meat-focused meal in the winter than a bottle of Barolo, the king of wines.