Fiery Potato Stew with Semolina Balls

Rating: 4.77 / 5.00 (894 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the stew:

For the semolina balls:


Peel and coarsely dice the potatoes, shallots, garlic and carrots, heat the oil in a pot and slowly sauté the shallots and garlic until the shallots are translucent. Add the carrots, oregano, chili and potatoes, deglaze with the vinegar and pour in the soup. Simmer gently until the potatoes are tender. Season to taste with salt and pepper.

For the semolina balls, bring the milk to a boil with butter, salt and the cumin. When the milk boils, drizzle the cornmeal into the milk, stirring constantly; simmer over medium heat until a golden-brown coating forms on the bottom, stirring frequently.

Remove the pot from the heat and let the semolina mixture swell for about 20 minutes. Then stir in the egg yolk and, with wet hands, form small balls and place them in lightly simmering salted water. Cook until the semolina balls float to the surface.

Serve the hot stew in deep plates, place the semolina balls inside and garnish with fresh oregano.

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