CookEat Recipe
Tiny Semolina Dumplings in Brodo
Hazelnut-sized semolina, milk and Parmesan dumplings gently poached in clear broth.
Method
Steps
Step 1
Gather the ingredients: 300 ml milk; 100 g fine semolina; 20 g finely grated Parmesan; 1 whole egg and 1 egg yolk; 15 g butter; 25–30 g plain flour, with a little more or less only as needed; Salt and nutmeg to taste; About 1.5 litres ready-to-use clear broth.
Step 2
Bring the milk and butter to a simmer. Sprinkle in the semolina gradually while stirring and add salt. Cook gently until thick and the grains are cooked, about 5–8 minutes.
Step 3
Take off the heat and allow to cool from boiling to warm. Stir in the whole egg and yolk, Parmesan and nutmeg. Spread in a shallow dish, cover and refrigerate promptly until completely cold and firm enough to handle.
Step 4
Dust a board with flour. Turn out the mixture and roll it lightly into a rope, allowing it to take up only enough flour to hold together, usually 25–30 g. Cut equal pieces and roll gently into balls about the size of a hazelnut.
Step 5
Drop into gently boiling broth and cook until set throughout, about 3–5 minutes, checking 74°C in a larger ball. Transfer carefully with the broth to a tureen and serve.
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