1 litre milk
200 g semolina
pinch of nutmeg
150 g Parmesan
2 yolks of egg
50 g butter
seasoning
butter
Gruyere cheese
egg and breadcrumbs
200 g semolina
pinch of nutmeg
150 g Parmesan
2 yolks of egg
50 g butter
seasoning
butter
Gruyere cheese
egg and breadcrumbs
method
1. Bring 1 litre milk to the boil, rain in 200 g semolina and cook gently for 5 minutes, stirring continuously.
2. Add a pinch of nutmeg, 150 g Parmesan, 2 yolks of egg, 50 g butter and seasoning.
3. Spread 0.5 cm thick on a buttered tray, butter the surface and allow to cool.
4. Cut out 2.5 cm rounds and thread on skewers alternating with 2.5 cm round slices of Gruyere cheese.
5. Coat with egg and breadcrumbs and deep fry.
2. Add a pinch of nutmeg, 150 g Parmesan, 2 yolks of egg, 50 g butter and seasoning.
3. Spread 0.5 cm thick on a buttered tray, butter the surface and allow to cool.
4. Cut out 2.5 cm rounds and thread on skewers alternating with 2.5 cm round slices of Gruyere cheese.
5. Coat with egg and breadcrumbs and deep fry.
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