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Semolina, Venetian Style

A savory semolina dish cooked with beef broth, partridges, egg yolks, cream, sherry, and Parmesan, finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Semolina, Venetian Style

Ingredients

Directions

Make the semolina

  1. Drop the semolina into the beef broth where the partridges have been boiled.

  2. Cook slowly for 30 minutes, skimming well.

Finish and serve

  1. Add the egg yolks, cream, sherry wine, red pepper, and Parmesan cheese.

  2. Stir steadily over low heat without boiling.

  3. Add the lemon juice and diced partridges.

  4. Mix gently and serve garnished with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Sherry + parmesan cheesetop 10% of all pairs
    Smell alikestrong
    Cooked together99 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Wine + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,004 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Semolina + parmesan cheesetop 15% of all pairs
    Smell alikelow
    Cooked together51 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens the broth as it cooks, giving the soup a body that holds together.
Egg yolks
Enrich and thicken the liquid gently when heated, adding richness and a smooth texture.
Cream
Adds fat and richness, softening the flavor and rounding out the broth.
Parmesan cheese
Adds savory, salty depth and helps the broth taste fuller.
Lemon juice
Adds acidity that brightens the rich broth and cuts through the fat.
Partridges
Provide the main meat flavor and tender pieces to the finished soup.

The step that matters

Stir steadily over low heat without boiling. Egg yolks curdle and turn grainy if they get too hot or boil, so keeping the heat low and stirring constantly keeps the soup smooth and creamy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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