Saffron – Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 ml vegetable stock
- 0.1 g saffron threads
- 175 ml milk
- 120 g semolina, (durum wheat semolina)
- salt and pepper
- nutmeg
- 0.5 teaspoon ½ orange peel, grated
- 1 egg yolk
- 1 egg (s)
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Heat the broth, sprinkle with the saffron and let it steep for 10 minutes. Add the milk and bring to the boil, then pour in the semolina while stirring and let it swell for a few minutes over a mild heat.
- Season with salt, pepper, a little nutmeg and the orange zest and let cool down a little. Whisk the egg yolk with the egg and stir into the semolina.
- Bring plenty of salted water with the bay leaf to a boil in a saucepan. Cut off the dumplings with two wet tablespoons and let them steep in the water just below the boiling point for about 10 minutes.
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