{"id":26797,"date":"2020-09-05T13:30:00","date_gmt":"2020-09-05T11:30:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26797"},"modified":"2020-09-05T11:24:36","modified_gmt":"2020-09-05T09:24:36","slug":"fluffy-semolina-dumpling-soup","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/fluffy-semolina-dumpling-soup\/","title":{"rendered":"Fluffy semolina dumpling soup"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"34:4:0:0:0\" data-endposition=\"34:4:12:0:0\" data-complex=\"0\">Some old fashioned recipes deserve to be revived and appreciated anew. This is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:4:12:0:0\" data-endposition=\"34:4:27:0:0\" data-complex=\"0\">one of them. Made from a batter of semolina, milk, eggs, and cheese and poached<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:4:27:0:0\" data-endposition=\"34:4:40:3:0\" data-complex=\"0\">in chicken broth, these dumplings are light and delicate and yet rich with com-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:4:40:3:0\" data-endposition=\"34:4:56:0:0\" data-complex=\"0\">forting flavor. This is a soul warming soup, just the thing to chase away the chill on<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:4:56:0:0\" data-endposition=\"34:5:0:0:0\" data-complex=\"0\">a frigid winter night.<\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes 4 servings<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>2 cups\/480 ml whole milk or half and half\/half cream<\/li>\n<li>2 tbsp unsalted butter<\/li>\n<li>3\/4 tsp fine sea salt<\/li>\n<li>Pinch of freshly grated nutmeg<\/li>\n<li>2\/3 cup\/105 g semolina flour<\/li>\n<li>1\/2 cup\/55 g freshly grated Parmigiano Reggiano cheese, plus more for serving<\/li>\n<li>1 tbsp finely minced fresh flat leaf parsley<\/li>\n<li>2 large eggs, lightly beaten<\/li>\n<li>6 cups\/1.4 l homemade chicken broth<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"34:24:0:0:0\" data-endposition=\"34:24:12:0:0\" data-complex=\"0\">Combine the milk, butter, salt, and nutmeg in a heavy-bottomed saucepan and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:24:12:0:0\" data-endposition=\"34:24:27:0:0\" data-complex=\"0\">place over medium-high heat. Bring the mixture to a boil, then very slowly add the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:24:27:0:0\" data-endposition=\"34:24:41:0:0\" data-complex=\"0\">semolina in a constant stream, whisking all the while as you pour. Cook, stirring<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:24:41:0:0\" data-endposition=\"34:24:55:0:0\" data-complex=\"0\">constantly, until the semolina is thickened and begins to pull away from the sides<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:24:55:0:0\" data-endposition=\"34:25:0:0:0\" data-complex=\"0\">of the pan. This should take about 5 minutes.\u00a0<\/span><span class=\"text_line\" data-position=\"34:26:0:0:0\" data-endposition=\"34:26:16:0:0\" data-complex=\"0\">Remove from the heat and pour the mixture into a bowl, using a spatula to scrape<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:26:16:0:0\" data-endposition=\"34:26:32:0:0\" data-complex=\"0\">the sides of the pan. Stir in the \u00bd cup\/55 g Parmigiano and parsley. Working slowly<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:26:32:0:0\" data-endposition=\"34:26:47:0:0\" data-complex=\"0\">and stirring as you go, carefully pour in the eggs, taking care to incorporate them<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:26:47:0:0\" data-endposition=\"34:26:61:0:0\" data-complex=\"0\">immediately so they don\u2019t begin to cook and curdle. Set aside while you prepare<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:26:61:0:0\" data-endposition=\"34:27:0:0:0\" data-complex=\"0\">the broth.\u00a0<\/span><span class=\"text_line\" data-position=\"34:28:0:0:0\" data-endposition=\"34:28:15:0:0\" data-complex=\"0\">Bring the broth to a boil in a large saucepan over medium high heat. Using two<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:28:15:0:0\" data-endposition=\"34:28:28:0:0\" data-complex=\"0\">standard size coffee spoons or dessert spoons, scoop up about 1 tbsp of the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"34:28:28:0:0\" data-endposition=\"34:28:44:0:0\" data-complex=\"0\">semolina mixture and form it into an oval. This is easier than it sounds: you will see the oval naturally take shape as you transfer the mixture from one spoon to the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>other a few times. As you shape each dumpling, gently drop it into the boiling<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>broth. You should have 20 to 24 dumplings in all. Reduce the heat to medium to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>allow the dumplings to simmer without the broth boiling over. Simmer gently for 5<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>to 10 minutes, or until the dumplings have floated to the surface and puffed up<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>considerably.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\"> \u00a0<\/span>Spoon the dumplings into warmed shallow, rimmed bowls, dividing them evenly,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>and ladle some broth over them. Sprinkle with additional Parmigiano and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some old fashioned recipes deserve to be revived and appreciated anew. This is\u00a0one of them. Made from a batter of semolina, milk, eggs, and cheese and poached\u00a0in chicken broth, these dumplings are light and delicate and yet rich with com-\u00a0forting flavor. This is a soul warming soup, just the thing to chase away the chill&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/fluffy-semolina-dumpling-soup\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fluffy semolina dumpling soup - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/fluffy-semolina-dumpling-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fluffy semolina dumpling soup\" \/>\n<meta property=\"og:description\" content=\"Some old fashioned recipes deserve to be revived and appreciated anew. This is\u00a0one of them. Made from a batter of semolina, milk, eggs, and cheese and poached\u00a0in chicken broth, these dumplings are light and delicate and yet rich with com-\u00a0forting flavor. 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