Light semolina dumplings poached and floated in a clear beef broth — a delicate, comforting starter finished with a sprinkle of fresh parsley.
- 120g Semolina
- 60g Butter
- 1 Egg
- Pinch Salt
- Pinch Nutmeg
- Splash Oil
- 1 L Beef Stock
- Chopped Parsley
Preparation
- Bring the butter to room temperature, then beat in a bowl until creamed, and season with salt and a delicate pinch of nutmeg.
- Stir in the egg vigorously, then sprinkle over the semolina and mix until smooth. Cover and rest for 15–20 minutes.
- Using two spoons regularly dipped in hot water, shape dumplings from the paste, placing them on a lightly oiled board or plate to stand for a short while (this helps them rise).
- Heat a generous quantity of salted water in a large pan, drop in the dumplings, bring back to the boil, then reduce the heat and simmer gently for 10–15 minutes (do not boil), turning occasionally.
- Lift the dumplings out carefully and put them into the heated soup. Serve promptly, garnished with parsley or chives.
- The dumplings can also be cooked directly in the beef broth, though this dulls the soup's appearance slightly — and don't leave them sitting in the soup too long, as they'll soak it up and soften.
