Recipe: grinotto on bulgur, tomato puree and celery

Hello Alexandra,

Always a pleasure to read your column. Let’s see if my trivial question comes up. I love bulgur myself but my wife is not that fond of it. She thinks it tastes like hay and fashion. Do you have a brand to buy or something you’re considering?

Answer if there is space, thank you very much!

/ Sven Eric

Read more: Recipe: Pesto on Green Onions

Hi Sven Eric,

There are no trivial questions in the world of food! So thankful for your entry, you should know that I personally feel incredibly inspired when I pick the forgotten recipes or ingredients in my stashes to answer you in the column. In fact, it has been a long time since I cooked bulgur. So now bulgur will be for dinner this weekend with a good salad.

There are several different types of bulgur, whole or regular grains. I would probably say the regular kind is easy to flirt with, although I liked the whole grain kind a lot. It does not have the rich taste of whole grain bulgur. When it comes to varieties, I usually buy organic from different brands myself.

There are good and better producers and the price usually gives a small indication. I boil the bulgur in the broth and usually I also chop the yellow onions, which turn out to be boiling. I can also play with groats and make a different kind of risotto, which is called groats with tomato puree and spices. It will be beautiful and good to serve.

Remember not to cook the cereal for too long. An old housewife’s tip is to let the grains rest when they’re done cooking (al dente – with a little resistance to chewing). I usually beat the cereal with a balloon whisk or fork and then pat a clean kitchen towel between the lid and the cereal so the moisture is captured. I usually do this with rice when it’s resting.

Here is a different kind of grynotto in the Italian way. If you want to move east around the Mediterranean, feel free to season with cumin, cayenne pepper, and paprika powder.

Italian style Grynotto

4 servings

1 small carrot

1 small golden onion

Pale celery stalk 10 cm

1 clove garlic

2 tablespoons olive oil

1.5 tablespoons tomato puree

1 teaspoon dried rosemary

2 teaspoons dried thyme

2.5 dl bulgur

0.5-0.6 dl of chicken broth or vegetable broth, from cubes if not made by yourself

2 tablespoons freshly grated Parmigiano-Reggiano

0.5 dl chopped arugula and sprinkle over

Feel free to do the following:

Peel the vegetables and chop them finely.

Put the oil in a thick-bottomed saucepan and add the minced meat so that it sweats without coloring, then add the tomato puree, herbs and groats and turn off the heat. Stir until the aroma starts and then simmer in the broth a little at a time. Let it simmer until it is resistant to chewing.

Remove from heat, stir in cheese and cover. Leave to rest for 5-10 minutes before serving.

Sprinkle with arugula and a little Parmesan when serving.

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Hello Alexandra,

Many years ago I wrote to you about lumps in pancake mix and got a very good answer. Now I wonder about the oil in the pasta water. Should one be in it? And how much? And what kind?


/ lud

Hi Ludde,

What a pleasure writing it again. I remember it a little, there were many who were involved in this particular issue. Above all, the order in which the flour will be in the liquid and vice versa. If I remember correctly, you suggested a hand mixer, which I usually use if it clumps, it also applies to white sauce that needs sorting.

But now for your oil issue. number. I don’t have oil in my pasta water. Not even the fresh tagliatelle. The secret is that the water should boil when you put the pasta in.

If you like, you can alternatively drizzle a little oil when you pour the water away, it won’t stick together, but if you’re quick on the sauce, you don’t need extra oil either. You can probably drip olive oil on top when serving it as a seasoning. Thanks for registering again.

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