Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
45′
Total
4
Servings
medium
Effort
miscellaneous
Ingredients · 8
Parsley
Chopped
Produce
Beef Stock
1 L
Meat & Seafood
Butter
60g
Dairy & Eggs
Egg
1
Dairy & Eggs
Salt
Pinch
Spices & Baking
Nutmeg
Pinch
Spices & Baking
Oil
Splash
Condiments & Sauces
Semolina
120g
Other
Method
1
Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
2
Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes.
3
Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).
4
Heat a generous quantity of salted water in a large pan. Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally.
5
Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.
6
The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will "soak up" the soup and become softened.