Diamonds of semolina
Instructions
In a saucepan bring to a boil the milk, along with the butter and salt pizzichino.
Pour in the semolina mixed with rain, to avoid the formation of lumps, then cook the polenta, moderate focus, for 15 minutes.
Meanwhile, cut the chicken into cubes and sauté in a pan with a tablespoon of hot oil.
Peel and mince one shallot and sprinkle on Chicken cubes.
Mince the ham and add the semolina, you have taken away from the fire.
Add the diced chicken, formerly passed to the Blender, along with the spinach.
Add salt and pepper mixture and tie it with the egg yolks and a spoonful of Parmesan.
Mix well then spread the dough on a tray or platter of marble, slightly greasy, and level it with the help of a damp spatula, until you give it the width of about 2 cm.
Let cool then cut the dough well to lozenges.
Put them in a little flour, then in beaten egg and finally in breadcrumbs.
Fry the lozenges in plenty of hot oil.
Ingredients and dosing for 8 persons
- 100 cl of milk
- 250 g of semolina
- 150 g of chicken breast
- 100 g of spinach boiled and drained
- 50 g of ham
- 35 g of butter
- 3 egg yolks
- 2 eggs
- 1 tablespoon of grated parmesan cheese
- Breadcrumbs
- 1 shallot
- White flour
- Olive oil
- Salt
- Pepper