Baskets Of Semolina
Recipe appetizers for 6 people based on Semolina with tomato - cooking method to boil oven.
Preparation:
Preparation: Bring to the boil, sprinkle in the semolina, stirring with a whisk to avoid lumps. Simmer for 10 minutes stirring. Salt and turn off. Incorporate 50 g of butter, the eggs, the lemon peel. Moisten the work surface with a little water and pour the semolina forming a layer about one and a half centimeters thick. Let cool. With the edge of a wet glass, cut many discs. With a smaller glass, from half of the discs obtained, obtain rings by discarding the central part. Superimpose the rings on the larger disks to obtain the 'baskets'. Brush them with a little milk. Season the chopped onion and a few sage leaves with a knob of butter. Add the chopped livers, brown them, sprinkle them with the Marsala wine, let it evaporate. Sprinkle with flour, add the tomato sauce, a little hot broth, salt and pepper, reduce and fill the baskets. Heat them in the oven. Accompanying wines: Valle D'Aosta Pinot Noir (red) DOC, Colli Di Conegliano Rosso DOC, Gioia Del Colle Rosato DOC
Ingredients:
Ingredients: 250 G Semolina - 100 Cl Milk - 2 Eggs - 1 Lemon - 200 G Chicken Livers - 70 G Butter - 1 Small Glass Dry Marsala Wine - 1 Tablespoon Tomato Sauce - 1 Teaspoon Flour - Broth - Sage - 1/2 Onion - Salt and pepper
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