Semolina Dumplings
By: simonaskitchen
Published: Friday, March 25, 2011 - 7:09am

Ingredients




1 liter 5 of milk,
350 grams semolina,
4 yolks,
50 grams butter,
grated Parmigiano Reggiano,
olive oil,
salt and
nutmeg

Preparation

1 Let the milk boil, drop the semolina, salt, nutmeg and melt for 10 minutes. 2 Keep off from fire, add butter, yolks and grated parmigiano reggiano and drop on a layer or into a big baking mold. 3 Make it 5-6 mm high, and let it rest for 5-10 minutes. 4 Then choose a round cutter and cut the dishes (in this case as you can see from the picture, I chose a 'star' cutter). Use a little olive oil on the edges of the cutter, to avoid stitcking. 5 Grease a baking mold with butter and lay dishes into it, spread with Parmigiano and cook in pre-heat oven at 180°C for 20 minutes.

About


This recipe is typical for the area of Rome