629. Pasticcini di Semolino

Semolina Pastries

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Ingredients

  • 180 grams (about 6-⅓ ounces) of semolina
  • 100 grams (about 3-½ <

Method

Cook the semolina in the milk, and when it begins to thicken, pour in the pine nuts after crushing them in a mortar with the sugar. Then add the butter and the other ingredients, except for the eggs, which you’ll keep for last when the mixture has cooled. From this point on, proceed as for the rice pastries in recipe 630.

With these amounts you ca