Ingredients
2 1/4 cups milk
1/2 cup semolina
1/2 cup sugar
2 egg yolks
2 tablespoons butter
1 teaspoon orange blossom water
4 tablespoons light olive oil
4 tablespoons butter
flour (for dusting)
1 egg
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Bring the milk to the boil over low heat. Add semolina while whisking. Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan). Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again). Add orange blossom water to taste (be careful, this can easily overpower other tastes). Spread on a greased tray (about 1 inch thick), allow to cool to room temperature. Cover and refrigerate until firm. Beat egg. Heat olive oil and butter over medium-low heat. Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs. Cook in oil/butter mixture until golden brown. Serve warm, sprinkled with cinnamon sugar.
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Orange-bitter Italian aperitif — Aperol spritz, world's most popular cocktail
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Orange-bitter Italian aperitif — Aperol spritz, world's most popular cocktail
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter