Semolina Balls
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g semolina
- g butter
- g potato flour (starch)
- eggs
- heaping teaspoon sugar
- lemon zest
- dl milk
Instructions
- Cook semolina in milk with sugar; off the heat add butter, lemon zest, and salt.
- When cold, pound in a mortar with the yolks one at a time, then the whole egg.
- Work in the potato flour, then drop by teaspoonfuls into the pan to form balls; dust with sugar.