Serves: 6
Total Calories: 479

6 cups homemade Chicken Broth or a mix of half store-bought broth and half water
2 1/2 cups water
1 teaspoon salt
1 cup fine ground semolina
1 large egg, beaten
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
olive oil

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.

Nutritional Facts:

Serves: 6
Total Calories: 479
Calories from Fat: 64

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup