Cheese and Bacon Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.25 liter ¼ milk
- 2 egg (s)
- 100 g semolina (soft wheat)
- 80 g bacon, mixed
- 1 piece (s) processed cheese, corner
- 0.5 ½ bunch parsley
- 30 g butter
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Dice the bacon very small and fry in a saucepan until crispy. Add milk and butter and heat. Dissolve the processed cheese corner in it. Add semolina and stir with a wooden spoon until the mixture loosens from the bottom of the pot. Stir in 1 egg and remove the pan from the stove. Let cool down for about 10 minutes.
- In the meantime, chop the parsley very finely and add to the cooled mass together with the second egg. Season with pepper and nutmeg.
- Cut off small cams with 2 teaspoons (they will double the size) and place in boiling salted water or, better still, in boiling meat broth. Do not boil or they will disintegrate.
- Let it steep for about 10 minutes and either let it cool down on a tray and freeze or add it directly to the hot soup and serve immediately.
- The dumplings can also be stored in the refrigerator covered with meat stock for up to 3 days.
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