• semolina flour
  • milk
  • eggs
  • Sbrinz cheese
  • Gruyère cheese
  • breadcrumbs
  • seed oil

I love themed cooking contest just like I love themed dinner.. in both cases everyone interpretes a theme from her/his unique point of view, and so you’ll have a moltitude of different recipes.

So, when I saw the second contest launched by Formaggi Svizzeri and Tery of Peperoni e Patate I can’t say no, especially because the theme was Street Food, but street food made with Sbrinz and Gruyère cheeses.

Facing a theme like this one, I always try to play at home, searching for something that reminds of my territory. I love Piedmont and its amazing cuisine, but I have to admit that we’re not so into street food. Maybe it’s because it’s pretty cold, down here, so we can’t eat in the streets all year long! [But, you have to know this: in Turin, if you see somebody who eats an ice-cream in Jenuary, he/she is a true Torinese].

But I truly wanted to stay at home for this theme, so I thought about a truly Piedmontese classic, fritto misto, a variety of fried meat and vegetables, that also has a sweet part, that includes amaretti, pavesini cookies and, most of all, fried sweet semolino.

o I started from there, and then I changed something: I make them savoury. But, a savoury semolino it’s more or less gnocchi alla romana, if you place them in a baking pan with butter and Parmigiano. But I didn’t put them in a baking pan and I certainly didn’t use butter or Parmigiano.

In other words, I took a sweet semolino, I took away the sugar and I added salt, so I had gnocchi alla romana, but I took butter and Parmigiano from them and I added grated Sbrinz and a melting Gruyère heart, then I rolled them in bred and fried them like a Piedmontese semolino..

I’m dizzy, maybe it’s a Swiss-Piedmontese gnocco, maybe a Roman semolino fried in Switzerland, but anyway I assure you, it’s so easy to make and delicious! Perfect starter and a perfect street food… if the weather is not too cold…

Semolini fritti per Swiss Parade collage blog

Fried semolino with a cheesy heart


  • Yield: 8/10 semolini
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 45 mins



  1. Pour the milk in a saucepan, add some salt and bring it to a boil.
  2. When it’s boiling, add the semolina flour (a little at a time) and stir carefully with a whisk, to not create lumps. Cook the mixture on a low heat, always stirring, for about ten minutes.
    Turn off the heat and let it cool down.
  3. When the temperature dropped, add the egg yolk and the grated Sbrinz cheese and mix.
  4. Now pour the mixture on a tray or on a rectangular baking dish, previously sprinkled with water. Using a spoon of your hands spread the mixture into a 2-3 cm thick layer. Let it cool down.
  5. When cold, cut it into almot regular squares.
    Make a square incision in the middle of every semolino and dig in (but you don’t have to dig from side to side; don’t make a hole). Took the semolino out of this hole, put in a Gruyère dice and top with some of the semolino you previously took.
    Make this for all your semolini.
  6. In a dish beat the egg and prepare a dish full with breadcrumbs.
    In a large frying pan heat up some seed oil.
  7. Roll the semolini into the beate egg and then into the breadcrumbs.
    When the oil will be hot, fry your semolini, always controlling the oil temperature, so you won’t burn your semolini.
  8. Fry the semolini on both sides until golden brown, then drain them and dry the excess oil using blotted paper.
    Sprinkle with salt and serve them piping hot.

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Semolini fritti blog


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