Italian Orange-Cinnamon Semolina Dumplings - cooking recipe
Ingredients
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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
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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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