Caviar from semolina and seaweed

Name: Caviar from semolina and seaweed
Total time: 20 min
Yield: 5
Ingredients: 120 g Semolina; 200 ml Tomato juice; 70 g Vegetable oil; 250 g Sea kale; to taste Salt; to taste Dry spices

Looking for a quick and interesting snack? The recipe is for you! Semolina caviar with seaweed is a vegetarian interpretation of the famous recipe for semolina caviar with herring. In this case, the “marine” taste comes from seaweed. The proportions are very arbitrary; you should be more regulated by your own taste and desire to make the caviar thicker, drier, or more viscous.

55

1098

Ava Williams

Author of the recipe

Calories

215Kcal

Protein

4gram

Fat

14gram

Carbs

19gram

*Nutritional value of 1 serving

Ingredients

Servings: 5

120g

200ml

70g

250g

to taste

to taste

Step-by-step preparation

Cooking time: 20 mins

STEP 1
Prepare the necessary ingredients for making caviar. It is important to take homemade juice anyway, because... store-bought juice or diluted tomato paste will not be able to provide such a subtle and delicate taste. But you can experiment with alternatives to homemade juice.
STEP 2
Place tomato juice and vegetable oil in a saucepan.
STEP 3
It is advisable to rinse the seaweed, because... Sometimes there is sand and even pebbles in it. Chop the clean cabbage into shorter pieces.
STEP 4
Start heating the tomato juice and oil, add salt and spices to taste. As soon as it boils, remove from heat and slowly add semolina. If you leave it on the fire, the contents of the saucepan will begin to splatter in dense drops. Stir the resulting mass vigorously; it thickens quickly.
STEP 5
If it turns out very thick, then as a last resort you can add a little boiling water. Add chopped seaweed.
STEP 6
Stir. And in principle, the appetizer is ready, when warm it is quite edible and can be served with a slice of fresh bread.