170. Fritto di Semolino

Semolina Fritters

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 70 to 80 grams (about 2-⅓ to 2-⅔ ounces) of fine-grain semolina
  • 3 deciliters (about 1-¼

Method

Put the milk on the fire with the butter and the sugar, and, when it starts bubbling, add the semolina a little at a time, stirring constantly. Salt and fold in the egg; stir, and when the egg has been thoroughly incorporated into the mixture, remove the semolina from the fire, and spread it to the thickness of about one finger on a platter greased with butter or on a pastry board sprinkled wit