Fried Semolina
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fine-grain semolina
- dl milk
- egg
- teaspoons sugar
- butter
- salt
- lemon zest
Instructions
- Boil milk with butter and sugar, then stir in semolina; salt and mix in the egg.
- Spread a finger thick on a buttered tray or floured board and let set; cut into lozenges.
- Coat in beaten egg then fine breadcrumbs and fry; dust with sugar if desired.