Italian Orange-Cinnamon Semolina Dumplings - cooking recipe

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
    1/2 cup breadcrumbs
    6 tablespoons cinnamon sugar
Preparation
    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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