A Fritto misto alla Piemontese wouldn't be quite the same without fried semolina, which is also a delightful winter dessert or snack that will bring warmth to the heart as the darkness falls outside.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 pint (500 ml) whole milk
- 4-5 handfuls durum wheat semolino
- Sugar
- An egg
- Bread crumbs
- Olive oil
- Salt
- Unsalted butter
Preparation:
Bring the milk to a boil with a pinch of salt and 4 tablespoons of sugar. Sprinkle in four or five handfuls of semolino, stirring all the while lest lumps form. Cook over a moderate flame, stirring constantly, for about 20 minutes.
Pour the mixture out onto your work surface and spread it so as to obtain a square 2 fingers high. Let it cool, then cut it into small diamonds. Lightly beat the egg, dredge the diamonds in it, roll them in the bread crumbs, and fry them until golden brown in a mixture of olive oil and butter.
Drain them well on absorbent paper, arrange them on a platter, dust them with sugar, and serve.
Pour the mixture out onto your work surface and spread it so as to obtain a square 2 fingers high. Let it cool, then cut it into small diamonds. Lightly beat the egg, dredge the diamonds in it, roll them in the bread crumbs, and fry them until golden brown in a mixture of olive oil and butter.
Drain them well on absorbent paper, arrange them on a platter, dust them with sugar, and serve.
