Semolina Dumplings Recipe
Ingredients
| Milk | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Black pepper | 1 Pinch | |
| Cream wheat | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Parmesan and romano cheese | 1 Cup (16 tbs), grated | |
| Butter | 5 Tablespoon, melted |
Directions
In a 2-quart heavy saucepan bring the milk, salt, nutmeg, and pepper to a boil.
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.
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.
Chef
