Jul 14 2026
Restaurants›Sotto Enoteca›Farina Recipe

Farina Recipe

Inspired by Sotto Enoteca
Time25m
Serves2

Semolina porridge, local honey, fruit, butter

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Ingredients

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Semolina Porridge

Finishing & Toppings

Method

Semolina Porridge

  1. 1

    Warm the liquids

    In a medium saucepan, combine the whole milk and water. Warm over medium heat until the mixture is steaming but not boiling (small bubbles forming at the edge), about 4–5 minutes. Stir occasionally to prevent a skin from forming.

  2. 2

    Toast the semolina (optional)

    While the liquids warm, place the semolina in a dry skillet over medium-low heat and toast, stirring constantly, until it smells nutty and is just lightly colored, about 2–3 minutes. This step adds depth but can be skipped for a softer flavor.

  3. 3

    Add semolina to liquid

    Reduce the heat under the saucepan to low. Slowly sprinkle the semolina into the warm milk-water mixture in a steady stream while whisking constantly to prevent lumps.

  4. 4

    Cook until thickened

    Continue cooking over low heat, stirring frequently with a wooden spoon or heatproof spatula, until the porridge has thickened and the semolina is tender, about 6–8 minutes. If the porridge becomes too thick, add up to 1/4 cup warm milk or water to reach desired consistency.

  5. 5

    Finish with butter, sugar, and salt

    Remove the pan from the heat. Stir in 2 tablespoons unsalted butter, 2 tablespoons sugar, and 1 teaspoon fine sea salt until the butter is melted and fully incorporated. Taste and adjust sweetness or salt as needed.

Finishing & Serving

  1. 6

    Plate the farina

    Divide the porridge evenly among 2 wide shallow bowls (serves 2). Smooth the surface with the back of a spoon.

  2. 7

    Add butter and honey

    Place 1 teaspoon unsalted butter on top of each bowl (optional) and drizzle about 1 1/2 tablespoons local honey over each serving (total about 3 tablespoons honey). The butter will melt into the hot porridge.

  3. 8

    Top with fruit and nuts

    Scatter the fresh berries or sliced stone fruit over the porridge (about 1/2 cup fruit per bowl). Sprinkle the toasted chopped nuts on top and dust with a light pinch of ground cinnamon if using.

  4. 9

    Serve

    Serve immediately while warm. Provide extra honey at the table for those who want more sweetness.

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