This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Ingredients
- 1 qt stock
- 3 oz semolina
- Parmesan, grated
Procedure
- Bring the stock to a boil in a saucepan.
- Add semolina very gradually, stirring to keep it from getting lumpy.
- Cook until the semolina is soft.
- Serve with grated Parmesan.