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Sweet Semolina Cakes

From Italian Cooking and Living, February/March 2003

  • 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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italian cooking and living magazine
The Magazine of La Cucina Italiana