Baskets of semolina
Instructions
Bring to a boil, add the semolina rain turning with a whisk to avoid lumps.
Simmer 10 minutes, stirring.
Add salt and blank.
Stir 50 g of butter, eggs, lemon rind.
Moisten the work surface with a little water and pour the semolina, forming a thick layer about an inch and a half.
Let cool.
With the edge of a glass wet crop many disks.
With a smaller glass from the mid of the discs obtained obtained of the rings discarding the core.
Stack the rings to larger disks to get the ' baskets '.
Brush with a little milk.
Add a knob of butter chopped onion and some Sage leaves.
Add chopped livers, Saute it, moisten with the Marsala, evaporate.
Sprinkle with flour, add the tomato sauce, a little hot broth, salt and pepper, then restrict and filled the baskets.
Oven Scaldateli accompanying Wines: Aosta Valley Pinot Noir (red), DOC Colli Di Conegliano Rosso DOC, Gioia Del Colle Rosé DOC
Ingredients and dosing for 6 persons
- 250 g of semolina
- 100 cl of milk
- 2 eggs
- 1 lemon
- 200 g of chicken livers
- 70 g of butter
- 1 dram of dry marsala wine
- 1 tablespoon of tomato sauce
- 1 teaspoon of flour
- Broth
- Sage
- 1/2 onion
- Salt
- Pepper