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Semolina in broth (semolino in brodo)
6m+ · Soft, comforting semolina stirred into unsalted vegetable broth, the Italian spoon food
Semolino in brodo is the dish Italian nonne cook for anyone who needs something gentle: babies at the start of weaning and older children with a cold. Fine durum-wheat semolina is rained into hot vegetable broth and stirred into a soft, silky porridge, usually served at supper. For babies the broth is home-made without salt, and the grated parmesan that adults add stays out or is kept to the tiniest pinch, because it is salty. It contains gluten (wheat), and milk if you add parmesan; there is no egg, nuts, soya, sesame or fish. Chef's tip: rain the semolina in from a height while whisking, and you will never get lumps.
- Total time
- 12 min
- Difficulty
- easy
- Serves
- 2
Baby & toddler safety
- Age: from 6 months+.
- Allergens: contains gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 cup unsalted home-made vegetable brothmade from carrot, potato and courgette; not a stock cube
- 2 tbsp fine semolina
- 1 tsp extra-virgin olive oil
- 1 pinch parmesan (optional)finely grated; it is salty, so leave it out for babies under 1
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Method
0/5 doneStep 1: Bring 1 cup unsalted home-made vegetable broth to a gentle simmer in a small pan.
3 minStep 2: Rain in 2 tbsp fine semolina in a thin stream, whisking all the time. Keep whisking for a minute as it starts to thicken.
1 minStep 3: Turn the heat to low and cook for 4–5 minutes, stirring, until the semolina is swollen and soft and the mixture is a smooth, thick soup that slides off the spoon. Undercooking is the common mistake: raw semolina feels grainy on the tongue.
5 minStep 4: Take off the heat and stir in 1 tsp extra-virgin olive oil. For older babies and toddlers, add 1 pinch parmesan if you like. Leave it to cool until just warm; it thickens as it stands, so loosen with a spoonful of broth.
Step 5: Semolina is best fresh. Cool any leftovers quickly, refrigerate covered for up to 2 days, then reheat once with a splash of broth until piping hot, stir well and cool before serving.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does semolina in broth (semolino in brodo) take?
- About 12 minutes in total: 2 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of extra-virgin olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
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