Semolina ciriole “alla ternana”


for 4

400g Bartolini semolina ciriole
celery, carrot, onion
1 clove of garlic
red pepper
1 tomato can
Bartolini extra virgin olive oil


Prepare the sauce by putting into a pan the oil, garlic, red pepper and minced celery, carrot and onion.
Let them frizzle a little bit and then add the tomato and continue cooking for around one hour.
Cook ciriole in a large pot of boiling salty water, drain it and finally season with the sauce.