5 cups of milk
6 soup spoons of butter
salt and black pepper to taste
1 1/4 cups of wheat semolina
4 eggs
3/4 cups of grated Parmesan cheese
5 cups of milk
6 soup spoons of butter
salt and black pepper to taste
1 1/4 cups of wheat semolina
4 eggs
3/4 cups of grated Parmesan cheese
Reserve 2 soup spoons of milk
Pour the remaining milk into a saucepan
Heat the milk
About 5 minutes before boiling, add 4 soup spoons of butter and a pinch of salt and black pepper.·Over low heat, slowly whisk in the semolina with a wooden spoon
As soon as you've added all the semolina, increase the heat so it starts to boil immediately
(The longer it takes for the mixture to come to a boil, the greater the likelihood of scorching.) Reduce the heat again and let it simmer gently for 15-20 minutes, whisking constantly until the mixture is smooth
Remove from heat and let cool for 10 minutes
Whisk together the eggs with the reserved milk
Add to the semolina mixture and whisk well, then add half of the grated Parmesan cheese
Whisk again
Grease a surface with oil and pour in the semolina mixture
Spread it evenly with a cold spatula to an approximate thickness of 1 cm
Let sit for about 1 hour.·While this is happening, melt the remaining butter and preheat the oven at high heat (200°C)
Cut the semolina mixture into slices of approximately 3.5 cm in diameter
In a rectangular refractory dish of about 33 x 22 cm, make a layer of slices and cover it with a little melted butter and grated Parmesan cheese
Make another layer of semolina slices, covering each layer with butter and Parmesan cheese
Do not use the butter and Parmesan cheese on the last layer
Put it in the preheated oven for about 25 minutes
Remove from the oven
Dust with Parmesan cheese and serve hot
Serves 6 portions.
