semolina sliders

Ingredients for 2 servings:

• 2 eggs
• ½ tsp salt
• 2 pinches of nutmeg
• 2 tbsp semolina, durum wheat
• 1 tsp clarified butter
• possibly oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

(not sweet) – filling side dish for dishes with sauce – e.g. for beef or pork tongue

Crack eggs, add salt and nutmeg, and whisk. Add 2 tablespoons of semolina and whisk. The mixture should drip slowly from the tablespoon. Not too runny; add more semolina if necessary (depending on the size of the eggs). Let it sit for 10 minutes. After that, the mixture should drip off the spoon in a viscous manner. If it’s too thick, add another egg (no water, milk, or anything similar; it’s just egg and semolina). In the meantime, bring a large pot of salted water to a boil and reduce the heat slightly. Heat a non-stick pan with fat. Add a heaped teaspoon of the mixture to the not-too-hot fat (medium heat), as much as will fit in the pan. Not too close together. Fry briefly (light brown at most) – takes about 1 minute, then turn – maybe even only 30 seconds. Immediately afterwards, drop into the no longer boiling water and let it simmer for about 5 to 10 minutes. Repeat this process until the dough is processed. To test, simply take one out, squeeze out some of the water with a spatula, and cut it in half. The core should no longer be firm, but evenly divided. If the cores are too firm throughout, then there was too much semolina – then let it soak in the water for a while. It can be kept warm, but don’t leave it in the water; instead, squeeze out some of the semolina and store it in a closed container (bowl/Tupperware container/pot). It goes very well with: beef tongue in Madeira or pork tongue in caper sauce. This recipe comes from my grandmother, who always served it with veal. It’s very easy to make in large quantities and we also like it cold.