Molded Semolina Soup I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fine-grain semolina
- milk
- salt
- grated Parmesan
- butter
- nutmeg
- eggs
Instructions
- Cook fine semolina firm in milk; off heat season with salt, Parmesan, butter and nutmeg, and cool.
- Loosen with eggs to a runny cream and pour into a buttered, paper-lined mold; set in a bain-marie with heat above.
- Unmold when cold, cut into small bricks or lozenges, and cook a few minutes in broth. A glass of milk plus 2 eggs serves 4-5.