Semolina Pudding with Vesuvian Apricot Jam

La storia di questo piatto

On the slopes of Vesuvius, the Pellecchiella apricot ripens in volcanic soil, carrying a sun-warmed sweetness that belongs only to this corner of Campania. Here it meets a humble, creamy semolina pudding, a gentle home-kitchen pairing where milk's softness cradles the fruit's bright, tart-honeyed heart.

Ingredienti

• 750 ml Whole milk
• 90 g Durum wheat semolina
• 80 g Granulated sugar
• 1 pod Vanilla pod
• 1 piece Lemon peel
• 300 g Fresh Vesuvian apricots (Pellecchiella)
• 150 g Jam sugar
• 1 tablespoons Lemon juice
• 30 g Butter
• 1 pinch Fine salt

Preparazione

1. Let's start with the jam. Wash the apricots well, halve them and remove the pit; if the flesh resists, use a small knife to help. Place them in a pot with the sugar and lemon juice and, if you have time, let them macerate for 30 minutes: the fruit will release its juice and the jam will be brighter. Then set the pot over medium-high heat and bring to a boil, stirring often with a wooden spoon, then lower to medium and cook for about 20-25 minutes, until the apricots break down and the liquid thickens. To check doneness, use the cold plate test: place a drop of jam on a plate kept in the freezer, tilt it, and if the drop doesn't run, it is ready. Turn off the heat and set aside.
2. While the jam cooks, pour the milk into a small saucepan. Cut the vanilla pod in half lengthwise and add it to the milk together with a strip of lemon peel and a pinch of salt. Heat over low heat until wisps of steam appear on the surface and tiny bubbles form at the edges, without boiling; turn off the heat and let it infuse for 10 minutes, then remove the vanilla and lemon peel with tongs or a strainer. Return the milk to the heat and bring it almost to a boil.
3. Now comes the most important moment: the semolina must enter the milk without forming lumps. With the milk almost at a boil and the heat on low, add the semolina in a slow rain, stirring constantly with a whisk. Cook over very gentle heat for 8-10 minutes, always stirring, until the mixture swells, becomes thick and creamy, and loses the raw grain taste.
4. Off the heat, or with the burner turned off, add the sugar and the butter cut into pieces. Stir vigorously until the sugar dissolves completely and the butter melts, obtaining a smooth, glossy cream.
5. Pour the still-warm pudding into bowls or individual cups, which will also be used for serving. Cover the surface directly with parchment paper or plastic wrap pressed onto the surface to prevent a skin from forming. Let it cool at room temperature until it is no longer warm to the touch, then transfer to the refrigerator for at least two hours, until the pudding is firm.
6. When serving, remove the paper from the bowls and bring the pudding to the table directly in its cup. Gently warm the jam in a small saucepan for a few moments until it becomes fluid and lukewarm, then pour it generously over the surface so that it trickles slightly down the sides. If you have fresh apricots, cut a half apricot and place it on top like a crown: it is lovely to look at and a reminder of where all this love comes from.