John Myers
Ingredients for 2 servings:
- 200 g carrot(s)
- 60 g butter (soft)
- 2 eggs
- e.g. salt and pepper
- Nutmeg, or similar spices
- 140 g semolina (durum wheat semolina)
- 1 onion(s) or shallot
- 1 tsp butter, oil or fat for frying
- 100g Gorgonzola
- 250 ml milk
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
Main course, intermediate course, warm starter or snack
Peel and finely grate the carrots. Beat the softened butter with the eggs until fluffy. Knead everything well with the semolina and spices. Let the dough rest for at least 30 minutes (wrapped or covered). Then, using a tablespoon, scoop out dumplings and let them simmer in salted water until tender (about 20 minutes). Meanwhile, peel and dice the onion, and sauté in the fat. Meanwhile, crumble the cheese and add it with the milk. Melt the cheese over low heat while stirring. Drain the dumplings and serve with the sauce, perhaps seasoning with pepper. For us, this (with a large bowl of lamb’s lettuce or other salad) is a dish for two. Sometimes we serve it with steamed broccoli instead of salad—it also goes well with the Gorgonzola sauce. You can also serve the dish as an intermediate course in a meal or as a snack – but then it is enough for 3-4 portions.
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