16. Minestra di Semolino Composta II

Semolina Soup II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I like this semolina soup even more than the preceding one. But this is a question of taste.

Ingredients

For each egg:

  • 30 grams (about 1 ounce) of semolina
  • 20 grams (about

Method

Melt the butter over the fire and, having removed it from the hearth, pour the semolina and cheese over it. Then mix in the eggs, stirring well. To thicken the mixture, pour it into a pan lined with a buttered sheet of paper. Put the pan in the oven with embers on both sides, taking care not to roast it. When cooled and removed from the mold, cut the semolina into small cubes or similar shapes,