| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 758 |
| Fat | 46.5g |
| Saturates | 28.9g |
| Protein | 37.3g |
| Carbs | 51.9g |
| Sugars | 0.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the milk, nutmeg, salt and pepper in a pot over a medium heat. Bring the mixture to just under boiling point, then tip in the semolina, stirring with a whisk to prevent lumps from forming. When the mixture becomes stiff, switch to a wooden spoon and beat well for approx. 15 minutes, until it pulls away from the sides of the pan.
Once the mixture is very thick, add 75g of the butter and beat until melted, then remove the pan from the heat and beat in 150g of the Parmigiano Reggiano. Separate the egg yolks from the whites. Pour in the yolks, whisking continuously.
Grease a baking tray and pour the mixture into it. Leave to set, approx. 20 minutes.
Using a 6cm cutter or glass, cut out round shapes. Overlap the discs in a buttered ovenproof dish and dot with the remaining butter and cheese.
Grill for 12-15 minutes, until golden brown and bubbling.
Serve sprinkled with black pepper.
