Semolina Quenelle Recipes

SEMOLINA QUENELLE

Semolina Quenelle image

These French semolina dumplings are like gnocchi. Half of the batch is seasoned with basil, the other half is seasoned with cheese. Serve with homemade tomato sauce or bechamel sauce and Gruyere cheese.

Provided by stella

Categories Dumplings

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

¾ cup whole milk
4 tablespoons butter
⅔ cup semolina flour
2 large eggs
salt and freshly ground black pepper to taste
½ cup grated Gruyere cheese
1 teaspoon dried basil
3 quarts water
3 tablespoons all-purpose flour

Steps:

Combine milk and butter in a saucepan and bring to a boil over medium heat. Pour in semolina and quickly stir until the mixture pulls away from the sides of the pan.
Remove from heat, slightly cool, then mix in eggs, salt, and pepper. Divide this mixture in 2 portions. Add grated cheese to one half and basil to the other half.
Heat 3 quarts of salted water in a large saucepan and bring to a boil over high heat.
Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 3/4 inch by 2 1/2 inch sausage-shaped quenelles. Roll each quenelle in flour and set aside.
Drop quenelles in the boiling water and cook until they float to the top. Remove from the water with a slotted spoon and transfer onto a serving dish.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 28.7 g, Cholesterol 143 mg, Fat 20.2 g, Fiber 1.4 g, Protein 13.2 g, SaturatedFat 11.5 g, Sodium 202.3 mg, Sugar 2.9 g

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Griessnockerl - Austrian Style Semolina Dumplings image

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Provided by gemini08

Categories Stocks

Time 40m

Yield 18 dumplings, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1/4 cup butter or 1/4 cup margarine, melted
1 cup semolina (farina can be substituted)
1 pinch of freshly grated nutmeg
1 pinch salt
fresh ground pepper
soup stock
chopped chives (to garnish)

Steps:

Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
Cook for 10 - 15 minutes or until they rise to the surface.
Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
Drain and serve in broth, sprinkled with chives and grated nutmeg.
Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7

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