Semolina Pastries
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g semolina
- g sugar
- g pine nuts
- g butter
- dl milk
- eggs
- pinch salt
- lemon zest
Instructions
- Cook semolina in the milk; as it thickens add pine nuts pounded with the sugar, then butter and the rest except the eggs.
- Stir in the eggs once cold, then mould and bake as the rice pastries (No. 630).
- Dust with icing sugar before serving (18-20 pieces).