Semolina Hazelnut Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dL milk
- g semolina
- g grated Parmesan
- egg
- butter
- salt
- g flour
- nutmeg
Instructions
- Boil the milk with butter, add semolina gradually and salt; cook.
- Off the boil, mix in eggs, Parmesan and nutmeg; cool well.
- Roll on floured board into a rope, cut and shape hazelnut-sized balls (absorbing ~25-30 g flour).
- Cook in boiling broth briefly and serve five or six.