Cook the semolina: Add butter and salt to the boiling milk. Stir in the spelt semolina and cook until the mixture thickens and pulls away from the sides of the pot.
Refine and shape: Quickly stir in the whisked egg yolks. Spread the mixture onto a board that has been rinsed with cold water. Use a wet rolling pin to roll the dough into a layer approximately 1.5 cm thick and let it cool completely.
Cut and coat: Once cold, cut the dough into rectangles (approx. 6x6 cm). Dip each slice first into the egg whites and then coat evenly with breadcrumbs.
Fry and serve: Heat the butter in a pan and fry the semolina slices until golden brown on both sides. Serve warm, generously dusted with cinnamon and sugar.
Cook the semolina: Add butter and salt to the boiling milk. Stir in the spelt semolina and cook until the mixture thickens and pulls away from the sides of the pot.
Refine and shape: Quickly stir in the whisked egg yolks. Spread the mixture onto a board that has been rinsed with cold water. Use a wet rolling pin to roll the dough into a layer approximately 1.5 cm thick and let it cool completely.
Cut and coat: Once cold, cut the dough into rectangles (approx. 6x6 cm). Dip each slice first into the egg whites and then coat evenly with breadcrumbs.
Fry and serve: Heat the butter in a pan and fry the semolina slices until golden brown on both sides. Serve warm, generously dusted with cinnamon and sugar.
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