VCE: Semolina Coins

[Guest guest]

* Exported from MasterCook *

 

Semolina Coins

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 477

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups milk

2 pinches saffron threads -- optional

Salt

1 cup semolina -- PLUS

2 tablespoons semolina

4 tablespoons butter

3 eggs

OR 2 whole eggs and 2 egg yolks

1/2 cup grated Gruyère

1/2 cup freshly grated Parmesan

1/8 teaspoon grated nutmeg

2 tablespoons melted butter

 

SERVES 4

 

Everyone is happy to eat these little dumplings. The batter can be made

and cut hours before they're baked. (If you don't want to bother with the

cutting, you can just pour the warm semolina directly into the dish, then

cut it nicely when you serve.) Accompany with a light tomato sauce, kale

or other skillet greens, Sautéed Peppers, or an Herb-Bakes Tomato (see

separate recipes.)

 

Lightly butter a sheet pan and a 2- or 3-quart gratin dish and set aside.

 

Heat the milk in a spacious saucepan, crumble in the saffron, and add 1

teaspoon salt. When it's almost boiling, whisk in the semolina, adding it

in a fine, steady stream. Stir constantly as the milk comes to a boil,

then cook until stiff enough to support a spoon, about 3 minutes. Remove

from the heat. Beat in the butter and then the eggs, one at a time. Then

stir in the Gruyère, half the Parmesan, and the nutmeg. Pour the mixture

onto the sheet pan and spread it out to a thickness of 1/3 inch. It will

cover about half the pan. Let stand until set, about 2 hours or

overnight. Cover with plastic wrap if longer than 2 hours.

 

Preheat the oven to 375F. Using a juice glass or wine glass, cut out

2-inch circles of the firm semolina, pick them up with a spatula, and

overlap them in the baking dish. (Mine never look very even at this point,

but they end up just fine.) Reserve the scraps. With the scraps you can

form oval dumplings by scooping it up in one teaspoon and shaping it with a

second, then baking them in a gratin dish. Or pack the scraps into

buttered ramekins and bake them later, then turn them onto a plate with a

little tomato sauce, sautéed mushrooms, or surrounded by a vegetable

stew. Drizzle the melted butter and scatter the rest of the Parmesan.

 

Bake until hot, bubbling, and beginning to color on top, 20 to 25

minutes. Run them under the broiler at the end until the top is golden.

 

- - - - - - - - - - - - - - - - - -