Lean Semolina
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- semolina
- butter
- tomato sauce or paste
- eggs
- grated parmesan
- salt
Instructions
- Cook the semolina in water; before removing, salt it, dissolve in a proportionate piece of butter and a little tomato.
- Beat two or three eggs with grated parmesan in the tureen.
- Pour the semolina over the eggs and serve (one yolk and two spoonfuls of parmesan for a single portion).