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Semolina Dumplings Recipe
|Milk||3 Cup (48 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||1 Pinch, ground|
|Semolina/Farina regular cooking cream of wheat will do, though it is not the same flavor||3⁄4 Cup (12 tbs)|
|Parmesan cheese/Romano cheese||1 Cup (16 tbs), grated|
|Butter||5 Tablespoon, melted|
Serving size: Complete recipe
Calories 1935 Calories from Fat 1063
% Daily Value*
Total Fat 120 g184.9%
Saturated Fat 71 g355.2%
Trans Fat 0 g
Cholesterol 720 mg
Sodium 3961.1 mg165%
Total Carbohydrates 132 g43.9%
Dietary Fiber 5.2 g20.8%
Sugars 37.5 g
Protein 87 g173.6%
Vitamin A 69.1% Vitamin C 0.26%
Calcium 204.7% Iron 25.8%
*Based on a 2000 Calorie diet
Gradually stir in the semolina, using a wooden spoon.
Keep stirring until it is so thick that the spoon can stand up in the pan.
Remove from the heat.
Beat the eggs and stir them into the semolina, along with 1/2 cup of the cheese.
Oil a large baking sheet and spread the mixture out to a thickness of 1/4 inch.
Place a piece of wax paper over the top of this and just pat it into shape.
Refrigerate until well chilled.
Using a 1-inch-diameter round cookie cutter or glass, cut the dough into circles.
Place in an oiled baking dish, overlapping the slices like tiles.
Top with the melted butter and the rest of the cheese.
Bake in a 400° oven for about 15 minutes, or until bubbly hot and browned lightly on the top.
You may wish to put the pan under the broiler for a short time in order to brown the top.
Serve immediately with more cheese or with Italian Gravy or your favorite spaghetti sauce.