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Ingredients
- 3 cups of milk
- 1 ½ teaspoons of salt
- pinch of ground nutmeg
- freshly ground black pepper
- ¾ cup of semolina or farina
- 2 eggs
- 1 cup fresh grated parmesan cheese
- 4 tablespoons of melted butter
Details
Preparation
Step 1
1. Butter a large baking sheet and set aside. 2. In a heavy saucepan, bring the milk, salt, nutmeg ad pepper to a boil over moderate heat. 3. Add the semolina gradually, so the milk never stops boiling, stirring it constantly with a wooden spoon. 4. Continue cooking and stirring until the semolina is so thick that the spoon will stand up unsupported in the middle of the pan. 5. Remove from the heat. 6. Beat the eggs lightly with a fork, add ¾ cup of the parmesan and stir the mixture into the flour mixture. 7. When blended, spoon the mixture onto the buttered baking sheet. 8. Using a metal spatula, which should be dipped in hot water from time to time to make easier to handle, smooth and spread into a sheet about ¼ inch thick. 9. Refrigerate for at least an hour. 10. Preheat the oven to 400 and butter 9 inch shallow baking and serving dish. 11. With a cookie cutter, cut into small circles. 12. Transfer to baking dish, dribble in the molted butter and sprinkle with remaining cheese. 13. Bake on the middle shelf for 15 minutes or until crispy and brown (could be browned under a hot broiler for 30 seconds).
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