“Macarons” semolina with gorgonzola


  • 2 egg yolks
  • 20 g butter
  • 250 g of semolina
  • salt, nutmeg
  • a liter of fresh milk
  • 2 tablespoons of Parmesan cheese
  • 100 g grated Parmesan cheese
  • 100 g of gorgonzola with mascarpone
  • 300 g fresh spinach boiled in salted water and chopped
  • chive butter Cascina San Cassiano


Cooking instructions:
put into a pot the milk, salt and nutmeg. Boil and pour in the semolina, stirring constantly. Lower the heat and stir again to obtain a solid and compact mix. Turn off the heat and let cool, then add 2 egg yolks, Parmesan cheese and butter, adjusting with salt. At this point, divide the dough into 2 bowls, add in one of the ball the chopped spinach. Stir vigorously and pour the mix in 2 baking sheets covered with wet and squeezed parchment paper. Leveling and flattening the mix down to an inch with wet hands. Cut out dumplings with cookie cutters of various shapes and lay a part of the same color in a buttered baking dish. At the center of each dumpling put some cheese, cover with a dumpling of a different color. Place a pat of butter with sage on each one, sprinkle with breadcrumbs and more Parmesan cheese and bake at 180 degrees for 20 minutes. Serve “Macarons” hot.

Author: Aria
Blog: Aria in cucina

Cascina San Cassiano s.r.l.

Corso Piave, 182 – 12051 Alba (CN)  ITALY

Tel: +39 0173 282638 – Fax: +39 0173 287361

P.IVA 02657120040