Semolina Passatelli
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine-grain semolina
- g grated parmesan
- dl milk
- eggs
- egg yolks
- salt
- nutmeg
- lemon zest
- broth
Instructions
- Cook the semolina in the milk until firm; salt it when cooked and let it cool.
- Stir in the eggs, yolks, parmesan, nutmeg and lemon zest.
- Press the mixture through a wide-holed ricer held upright into boiling broth; boil until the passatelli set. Serves six or seven.