Semolina Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dl milk
- g semolina
- g sugar
- g small raisins (passolina)
- g butter
- eggs
- spoonfuls rum
- pinch salt
- lemon zest
Instructions
- Cook the semolina in the milk with sugar, raisins, butter, salt and lemon zest, binding with the eggs; candied peel is optional.
- Cook in a greased, breadcrumbed mould (oven or hearth stove) and serve hot.