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Semolina dumplings in broth
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
500 g fresh spinach,
100 g of semolina,
1 litre of milk,
50 g of butter,
1 egg,
200 g grated Parmesan cheese,
4 tablespoons vegetable broth,
salt,
a pinch of nutmeg (if desired).
Introduction
The semolina, usually called gries, is much utilized in the regional and Trieste cuisine in particular, especially in the gnocchetti version for the broth, but also for polentine and desserts. Here the recipe includes a tasty combination with spinach.
Preparing
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