Description
Baked semolina dumplings showcasing starch gelatinization and cheese protein coagulation.
Technical
Hydrated semolina undergoes starch gelatinization at 60-70°C, while Parmesan's casein proteins coagulate at 70-90°C during baking, creating a firm yet creamy texture.
Culinary Significance
The technique transforms humble semolina into elegant, sliceable disks with contrasting crisp edges and tender interiors.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
85°C optimal
60°C to 200°C range
Time
3 hours
2 hours – 6 hours
Equipment
Copper pot for even heat distributionWooden spoon (reduces starch clumping)Ring mold for shapingMarble slab for cooling