Semolina dumplings
Soft and tender little dumplings that are a good side dish for many (thick) soups or purees as their texture is similar to such dishes. If different textures are not a problem, the semolina dumplings are also good with all kinds of sauces and thin sauces (a traditional way to serve semolina dumplings is to serve them in a clear, rich beef stock).
Ingredients
- 250 ml milk
- 100 g semolina (durum wheat variety preferred)
- pinch of salt
- pinch of ground nutmeg
- 2 tbsp butter
- 30 g finely grated Parmesan cheese
Method
- In a saucepan, bring milk, salt and nutmeg to the boil, add semolina while stirring constantly. Reduce heat and simmer, continue to stir until the mixture forms a lump that comes off the bottom of the saucepan. Add butter and grated cheese, mix well, remove from heat and set aside for a few minutes. In the meantime, in a large saucepan bring salted water to the boil. With a teaspoon, form small dumplings, let them glide into the (mildly) boiling water and simmer for approximately 10 minutes; the little dumplings will rise to the surface when cooked.