Above image: Chef Alexandre Mazzia at his restaurant in Marseille © Matthieu Cellard
Featured image: Alexandre Mazzia’s Semolina with Orange Blossom © Pascal Étienne Lattes
Serves: 4-6 | Preparation Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 500g medium semolina
- 450g water
- 230g butter
- pinch of salt
- 1 capful of orange blossom essence
- 1 lemon
- 1 lime
- 1 orange
Method
- Bring the water to a boil in a pot.
- Add 150g of butter, the orange blossom essence and salt to the pot.
- Once the butter has melted and everything is homogeneous, pour the mixture over the semolina.
- Cover, and every 3 minutes, fluff the semolina with a fork.
- To make the brown butter, chop the remaining 80g of butter into cubes and melt over medium heat in a heavy-bottomed saucepan.
- Let the butter begin foaming, then mix with a wooden spoon and allow to turn a deep golden
brown colour. - Remove from the heat immediately and pass the brown butter through a sieve, then transfer to a cold container and leave to cool.
- Taste the semolina to check if it’s cooked. When it’s ready, it will have plumped up nicely and will be lukewarm. At this point, add the brown butter and mix.
- Zest the citrus fruits (lime, lemon and orange) and add this to the semolina to taste.
Recipe courtesy of Alexandre Mazzia, Chef Patron of AM par Alexandre Mazzia in Marseille, France.
Alexandre Mazzia on the pass © Matthieu Cellard
Menu at AM par Alexandre Mazzia © Matthieu Cellard
Interior of AM par Alexandre Mazzia © Matthieu Cellard
AM PAR ALEXANDRE MAZZIA
9 Rue François Rocca
13008 Marseille
France
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Tel: +33 4 91 24 83 63
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