Sweet Semolina (Semolino Dolce)
This traditional Italian dessert, Semolino Dolce, is a delightful treat that combines creamy semolina with a crispy golden crust, dusted with powdered sugar for an irresistible finish. It’s a dish that beautifully balances the richness of semolina with the lightness of a crispy outer layer. Perfect for large gatherings or family dinners, this recipe yields 40 servings and is sure to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina | 200g |
| Whole milk | 1L |
| Sugar | 90g |
| Lemon zest | 1 lemon |
| Breadcrumbs | 150g |
| Eggs | 2 |
| Powdered sugar | To taste |
| Peanut oil (for frying) | As needed |
Instructions
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Prepare the Semolina Base:
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- Heat the milk over medium heat, allowing it to come to a simmer. As the milk warms, slowly pour in the semolina in a thin stream while continuously stirring with a whisk to prevent clumps from forming.
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Cook the Semolina:
- Once the semolina has been incorporated into the milk, switch to a spatula (or marisa) and reduce the heat to low. Continue stirring the mixture for about 20 minutes, or until it has thickened and become firm. The semolina should now have a pudding-like consistency.
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Chill the Semolina:
- Grease a 40×30 cm tray with a light coating of peanut oil to prevent sticking.
- Pour the semolina mixture into the prepared tray and smooth it out evenly. Cover the tray with plastic wrap and allow it to cool at room temperature. Once it reaches room temperature, transfer it to the fridge to chill and firm up for a couple of hours.
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Cut the Semolina:
- Once the semolina has fully set, remove it from the fridge. Place it on a cutting board and, using a smooth-edged knife, cut the semolina into diamond-shaped pieces. Cut strips of about 3-4 cm wide diagonally, and then cut each strip into smaller squares or diamonds.
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Coat and Fry the Semolina:
- Beat the two eggs in a shallow dish. In another dish, place the breadcrumbs.
- Carefully dip each semolina diamond into the beaten eggs, ensuring it is fully coated, and then roll it in the breadcrumbs, pressing gently to coat evenly.
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Fry the Semolina Diamonds:
- Heat the peanut oil in a deep pot or frying pan until it reaches 170°C (340°F). Gently place the breaded semolina diamonds into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes, or until golden and crisp on all sides.
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Drain and Serve:
- Remove the fried semolina diamonds from the oil and place them on a paper towel to drain any excess oil. Once they have cooled slightly, dust them generously with powdered sugar.
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Enjoy:
- Serve the Semolino Dolce warm for the best texture and flavor. These delightful treats are crispy on the outside and soft on the inside, perfect for satisfying any sweet craving!
Tips for Success:
- For an extra touch of flavor, you can also add a bit of vanilla extract to the milk while heating.
- Be sure to fry the semolina diamonds in small batches so they cook evenly and don’t stick together.
- If you’re short on time, you can also chill the semolina mixture in individual molds for a fun twist on presentation.
This Semolino Dolce is a nostalgic dessert that brings a taste of Italy straight to your table. Whether you’re enjoying it with family or serving it at a celebration, it’s a simple yet elegant dessert that’s sure to impress.
