Semolina Quenelle Recipes

SEMOLINA QUENELLE

Steps:

• Combine milk and butter in a saucepan and bring to a boil over medium heat. Pour in semolina and quickly stir until the mixture pulls away from the sides of the pan.
• Remove from heat, slightly cool, then mix in eggs, salt, and pepper. Divide this mixture in 2 portions. Add grated cheese to one half and basil to the other half.
• Heat 3 quarts of salted water in a large saucepan and bring to a boil over high heat.
• Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 3/4 inch by 2 1/2 inch sausage-shaped quenelles. Roll each quenelle in flour and set aside.
• Drop quenelles in the boiling water and cook until they float to the top. Remove from the water with a slotted spoon and transfer onto a serving dish.

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.