Molded Semolina Soup II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g semolina
- g grated Parmesan
- g butter
- salt
- nutmeg
- eggs
Instructions
- Melt the butter, take it off the heat, and stir in the semolina and Parmesan, loosening with the eggs.
- Set in a paper-lined pan between two fires without browning.
- Unmold cold, cut into small dice and boil in broth ten minutes; three eggs serve five.