Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • 225g semolina
  • 750ml milk
  • 75g asiago cheese (or parmesan)
  • 75g pecorino, grated
  • 75g unsalted butter, chopped
  • Micro basil to serve (optional)

Instruction

  • In a bowl, beat the eggs, then add the semolina and combine well. Gradually add the milk and whisk until well incorporated. Place the mixture in a large saucepan over a medium heat and stir constantly for 5 minutes or until thick.
  • Add the asiago and half the pecorino. Season and turn off the heat. The residual heat will melt the cheese. Stir to combine, then turn out onto a baking tray lined with plastic wrap. Pat the mixture to a thickness of 2cm and chill to cool completely.
  • Preheat the oven to 200ºC.
  • Dot half of the butter onto the base of an ovenproof dish. Cut out 4-5cm rounds of firm semolina using a greased cookie cutter or a glass. Arrange the rounds onto the base of the dish, slightly overlapping them. Dot the remaining butter on top and sprinkle with the leftover pecorino cheese.
  • Bake for 25 minutes or until golden.
  • Serve hot, topped with micro basil.