“Oozy and cheesy, this is Italian comfort food at its best. ”
Ingredients
- 1 x Semolina teardrop dumplings
- 150 g fontina cheese
- whole milk
- 1 large free-range egg
- 1 whole nutmeg , for grating
Method
Make the Semolina teardrop dumplings. Grate the cheese into a heatproof bowl with a splash of milk. Separate 1 large egg, adding the yolk to the bowl (save the white for another recipe). Sit the bowl over a pan of very gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to slowly melt for 4 to 5 minutes, until silky, almost like a thick custard. Whisk regularly, loosening with more milk, if needed, then season well with black pepper and a few scrapings of nutmeg. Toss with your dumplings and a splash of their cooking water to loosen, if needed.
Source: Jamie Oliver
