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Semolina dumplings


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1 liter of soy milk or cereals
180 g semolina
100 g cooked spinach, well drained
extra virgin olive oil
1 handful of almond flour
chopped sage


Heat the milk until it boils, add salt and add the nutmeg.
Pour the semolina to rain, stirring quickly so as not to form lumps.
Cook for 15 minutes over low heat.
Add a little olive oil.
Pour half of the mixture on half of a wet pan, add the chopped spinach to the other half of the mixture, roll it out next to the previous one and allow to cool.
Cut the semolina into rectangles of 4 cm on each side.
Grease a baking dish, arrange the dumplings slightly overlapping each other alternating colors.
Drizzle with the oil, the chopped sage and almond flour.
Go into the oven at 200°C for 10 minutes and brown under the grill.

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(Ricetta di Piera Lunardon - Valore Alimentare N.24, Settembre-Ottobre 2008)

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Al posto della farina di mandorle abbiamo utilizzato lievito alimentare in scaglie: risultato OTTIMO! :o)

- Manu -

Io ho usato le verze al posto degli spinaci. Veramente ottimi!!

- Marina -

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