Semolina, milled from hard durum wheat, forms the base of most pastas. Added to waffles, it imparts a creamy yellow color and slightly nutty flavor. It is sold in Italian markets, health food stores, and some large supermarkets.
Red Pepper-Basil Butter:
½ cup (I stick) butter, softened
3 tablespoons finely chopped red bell pepper
1 tablespoon minced fresh basil leaves
1 garlic clove, minced
Semolina Waffles:
1 cup semolina
¾ cup all-purpose flour
1 tablespoon sesame seeds (optional)
1¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups milk
2 large eggs, separated, at room temperature
3 tablespoons butter, melted
Fresh basil leaves, for garnish (optional)
Prepare the butter: In a food processor fitted with the metal blade, combine the butter, bell pepper, basil, and garlic, and process for 5 seconds. Scrape down the sides of the bowl and process for 3 to 5 seconds more, or until the ingredients are well blended.
Scrape the butter onto a sheet of waxed paper. Wrap the butter in the waxed paper, shaping it into a cylinder about 10 inches long and 1 inch in diameter. Chill until ready to serve.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the semolina, flour, sesame seeds if desired, baking powder, baking soda, and salt.
In a small bowl, whisk together the milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In another small bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly spray or grease the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Unwrap the butter and cut into ¼-inch-thick slices. Transfer the waffles to warmed serving plates and top each serving with the red pepper—basil butter. Garnish with basil leaves, if desired. Makes 6 to 8 waffles.