- 2 cups milk
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- peel of 1/2 lemon, in 1 long strip
- 3/4 cup semolina flour
- 2 eggs, divided
- 1 cup bread crumbs
- 4 tablespoons butter
- 4 tablespoons confectioners' sugar
- fresh mint, for garnish
- orange peel, for garnish
In a small saucepan over medium heat, combine the milk, salt,
sugar and lemon peel. Bring to a boil, then slowly add the semolina, whisking
constantly. Cook for 3 to 5 minutes, stirring with a wooden spoon so that it
doesn't burn. Remove from heat, and discard the lemon peel. Add 1 of the eggs,
stirring quickly so it doesn't scramble. Spread the mixture on a parchment-lined
baking sheet so that it is uniform in height, about 3/4-inch high. Place in
the refrigerator to cool, 1 to 2 hours, then remove and cut into round cakes.
Beat the remaining egg, and dip the semolina cakes in it, then dredge in the
bread crumbs. In a skillet over medium heat, melt the butter and add the breaded
semolina rounds. Fry on both sides until golden brown, about 2 to 3 minutes
per side. Dust with confectioners' sugar, and garnish with mint and orange peel,
if desired. Serves 4
Published: Italian Cooking & Living- April/May 2003
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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