Servings:
4
Prep time:
45
Cooking time:
35
INGREDIENTS
- - 1 head of radicchio
- - 300 g of lettuce
- - 750 ml of milk
- - 200 g of semolina
- - 50 g of grated Parmesan cheese
- - 1 clove of garlic
- - 1 tablespoon grated fresh ginger
- - 1 tablespoon dried marjoram
- - 1 sprig of rosemary
- - Olive oil
- - salt
INSTRUCTIONS
- Slice the radicchio. Mince the garlic.
Boil the lettuce for 5 ' with the wash water to medium-low heat, squeeze and shake it together with ginger and a pinch of salt. - Saute the garlic, add the radicchio, salt it, cook it for 10 ' poor medium heat, seasoned with marjoram and, once warm, shake it well.
Boil the milk with a little salt and 1 tablespoon oil, minimize the heat, add the semolina and cook for about 5-6 ' stirring constantly. - Add half of the Parmesan cheese semolina and divide the mixture into two parts: the first mixed with the herbs and the second with the radicchio.
Roll it out, leaving 1 cm thick, on two sheets of baking paper. - Add the chopped rosemary 2-3 tablespoons of olive oil, cook on low heat for 3-4 '.
Make squares of 3 cm to the side and place in a baking dish alternating covered with parchment paper. - When there is little time to put on the table, heat the dumplings for 5 'in the oven at 200 ° C, moisten with rosemary oil and sprinkle with the Parmesan cheese.
