Soup of Durum wheat semolina Of barley and marrow

Melt the beef marrow in a earthenware pot Cook over very low heat. Continue cooking slowly until the fat becomes smooth and fluid, avoiding browning or developing a toasted smell. The fat should remain delicate, ready to receive the onion.

Finely chop the onion and add it to the now dissolved marrow. Let it brown gently in the saucepanKeeping the heat low and stirring as needed, finish cooking when the onion is soft and slightly translucent, without darkening or burning.

Bring to a boil a little more than a litre of water in a separate container. Wait for it to come to a full and steady boil before adding it to the saucepan: very hot water helps the cooking process to resume evenly and allows the durum wheat semolina to hydrate without excessively disrupting the temperature.

Pour the boiling water into the saucepan with the onion and marrow. Stir to distribute the seasoning in the liquid and wait for it to the mixture return to a simmer. The broth must appear smooth, with no residue concentrated on the bottom, before incorporating the durum wheat semolina.

Join the durum wheat semolina of barley sprinkling in gradually, little by little, continuing to mix with a whisk or a tablespoonDon't pour it all at once: adding it gradually prevents lumps from forming. Continue until all the durum wheat semolina It is dispersed in the liquid and the mixture appears uniform.

Add the wine vinegar and season with salt to tasteMix thoroughly to distribute the acidity and seasoning throughout the dish. The liquid should be smooth and fragrant, with a distinct acidic note that blends well with the flavor of the marrow.

Cook the soup over very low heat for forty minutes, stirring constantly. Maintain a gentle simmer, without boiling aggressively, and check that the durum wheat semolina Don't let it settle to the bottom. The mixture is ready when it reaches a thick, smooth consistency, similar to a creamy soup.