Semolina Polpette

Semolina polpette are a simple and comforting dish. Here is the recipe to prepare them:

Ingredients

• 1 liter of milk
• 250 g of semolina
• 100 g of butter
• 100 g of grated parmesan
• 2 egg yolks
• Grated nutmeg to taste
• Salt to taste
• Breadcrumbs to taste
• Seed oil for frying

Preparation

1. Let’s start by bringing the milk to a boil with a pinch of salt and nutmeg in a large saucepan.
2. When the milk starts to boil, pour in the semolina, stirring continuously with a whisk to avoid lumps.
3. Lower the heat and continue cooking for about 10-15 minutes, until the mixture easily detaches from the sides of the saucepan.
4. Remove from the heat and add 50 g of butter, the egg yolks and the parmesan. Mix well until you obtain a homogeneous mixture.
5. Pour the semolina mixture onto a slightly dampened surface and spread it with a spatula into a layer about 2 cm thick. Let it cool completely.
6. Once cooled, we can proceed to cut out the polpette with a glass or a round cookie cutter.
7. Pass each polpetta in the breadcrumbs to cover it well.
8. In a pan, heat plenty of seed oil and fry the polpette until they become golden and crispy on both sides.
9. Once cooked, place the polpette on absorbent paper to remove excess oil.

Semolina polpette are often served today with tomato sauce poured on top or, alternatively, they can be served with a sprinkling of parmesan and some basil leaves to add freshness and a memory of the Italian green.

Trivia

Semolina polpette are a recovery dish from Italian popular tradition, which in the past were prepared with leftovers of semolina cooked in broth or milk. A dish that transforms a simple cereal into a crispy and tasty delicacy.