1 litre milk or white stock
200 g semolina
salt, nutmeg and pepper
2 egg yolks
75 g butter
75 g grated Parmesan cheese
200 ml Tomato Sauce
200 g semolina
salt, nutmeg and pepper
2 egg yolks
75 g butter
75 g grated Parmesan cheese
200 ml Tomato Sauce
method
1. Place the selected liquid to boil, then rain in the semolina, whisking well.
2. Cook gently for 8 minutes, stirring all the time.
3. Mix in the yolks, butter, cheese and seasoning, then spread on a buttered tray to a thickness of 1 cm. Cover with buttered greaseproof paper and allow to go cold.
4. Cut into rounds or crescents with a 5 cm pastry cutter.
5. Place the trimmings in buttered ovenproof dishes, and arrange the pieces neatly overlapping on top.
6. Sprinkle with more grated Parmesan cheese and melted butter and gratinate under a salamander grill or at the top of a hot oven.
7. Pour the Tomato Sauce around the edge, or serve it in a sauceboat separately.
2. Cook gently for 8 minutes, stirring all the time.
3. Mix in the yolks, butter, cheese and seasoning, then spread on a buttered tray to a thickness of 1 cm. Cover with buttered greaseproof paper and allow to go cold.
4. Cut into rounds or crescents with a 5 cm pastry cutter.
5. Place the trimmings in buttered ovenproof dishes, and arrange the pieces neatly overlapping on top.
6. Sprinkle with more grated Parmesan cheese and melted butter and gratinate under a salamander grill or at the top of a hot oven.
7. Pour the Tomato Sauce around the edge, or serve it in a sauceboat separately.
serving amount
serves 10
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