Semolina “macarons” with gorgonzola

Difficulty: medium

Preparation: 20 minutes

Cooking: 20 minutes

Doses for: 4 people

Cost: low

Semolina “macarons” with gorgonzola are an original and full of flavor recipe. The macarons made with semolina are light and appetizing and can be shared during an aperitif or as an intriguing appetizer. It is a combination of textures, crunchy on the outside and soft inside.

Ingredients

2 egg yolks
20 g butter
250 g of semolina
salt, nutmeg
1 L of fresh milk

2 tablespoons of Parmesan cheese
100 g grated Parmesan cheese
100 g of Gorgonzola cheese with mascarpone
300 g fresh spinach boiled in salted water and chopped
TruffleTuber Aestivum Butter Cascina San Cassiano

Preparation

Put into a pot 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 °C for 20 minutes. Serve “macarons” hot.