Mario Chechi, Roma
(Yield: 4 servings)
4 cups of milk
½ teaspoon salt
1½ cups Semolina flour
2 egg yolks (beaten)
¾ cup grated Parmigiano cheese
extra-virgin olive oil
7 tablespoons butter (melted)
salt and freshly ground pepper
1. Warm milk and salt in pot over medium heat. Once boiling, add semolina flour and stir continuously until thickened, making sure to avoid lumps.
2.Remove from heat. Add egg yolks with ½ cup of Parmigiano cheese. Stir until blended. Set aside.
3.Lightly grease cookie tray and evenly pour mixture into it (approx. ½-inch thick). Allow to cool completely.
4.Using butter, grease a 9x12 oven dish.
5.Once semolina mixture is cooled, use glass or 3-inch round cookie cutter to cut out discs. Place in greased dish, slightly overlapping.
6.Cover discs with remaining cheese and butter. Season with salt and pepper.
7.Bake in oven preheated to 350°F for approx. 25 minutes or until a golden crust forms on top.
Serve hot or at room temperature.