6.5 cups of milk
200g semolina (available at supermarkets)
8 baby carrots
1 head of garlic
1 cup cooked green beans
1 cup cooked peas
3 tablespoons unsalted butter
2 eggs
1/2 teaspoon nutmeg
1/2 cup grated cheese
Salt, black pepper, and butter to taste
Parmesan cheese for dusting
6.5 cups of milk
200g semolina (available at supermarkets)
8 baby carrots
1 head of garlic
1 cup cooked green beans
1 cup cooked peas
3 tablespoons unsalted butter
2 eggs
1/2 teaspoon nutmeg
1/2 cup grated cheese
Salt, black pepper, and butter to taste
Parmesan cheese for dusting
Cut the carrots and garlic into thin strips and the green beans into diagonal pieces
Combine the peas and boil them in salted water until tender
Drain and reserve
Heat 2 tablespoons of butter and quickly pass the vegetables through it
Season with salt and black pepper, then reserve
Heat the milk over low heat, adding 1 tablespoon of butter and a pinch of salt to taste
Mix the semolina into a thin paste by hand for 15 minutes, stirring constantly
Remove from heat and mix in the eggs, nutmeg, and 1/2 cup grated cheese
Mix well until smooth
Spread the dough onto a greased parchment paper, roll it out to a thickness of 2cm
Let it cool, then cut into desired shapes
Arrange on a baking dish, top with reserved vegetables, and dust with Parmesan cheese
Dot with remaining butter
Bake in a medium oven until golden brown.
