Total Calories: 479
1 Prepare the broth, if necessary. Then, in a medium saucepan over medium heat, bring the water to a simmer. Whisk in the semolina and salt. Reduce the heat to low and cook, stirring, until the semolina is thickened, about 2 minutes.
2 Remove the pot from the heat. Whisk in the egg, cheese, parsley, and pepper to taste.
3 Line a tray with a piece of plastic wrap. Scrape the semolina mixture onto the plastic and spread it out to a 1/2-inch thickness. Let cool to room temperature, at least 30 minutes. Use immediately or cover with plastic wrap and store in the refrigerator up to 24 hours.
4 Just before serving the soup, cut the semolina mixture into bite-size pieces. Brush a large nonstick skillet with olive oil and heat the skillet over medium heat. Add enough of the semolina pieces as will fit comfortably in one layer without crowding. Cook until golden brown, about 4 to 5 minutes. Turn the pieces and brown the other side, about 4 to 5 minutes more. Remove the pieces to a plate. Cover with foil and keep warm. Brown the remaining semolina pieces in the same way.
5 Meanwhile, bring the broth to a simmer. Divide the semolina fritters among 4 bowls. Spoon on the broth. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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