Ingredients

150 g/5 oz butter, plus extra for greasing the milk
1 litre/1 3/4 pints milk
250 g/9 oz semolina
2 egg yolks
150 g/5 oz pecorino cheese, grated
salt

Instructions

1.Preheat the oven to 200°C/400°F/Gas Mark 6.
2.Grease an ovenproof dish with butter. Pour 150 g/5 oz butter, plus extra for greasing the milk into a saucepan, add a pinch of salt and bring to the boil.
3.Sprinkle in the semolina, stirring constantly, and cook, stirring, for 10 minutes. Leave to cool slightly, then stir in the 150 g/5 oz pecorino cheese, grated egg yolks, one at a time, followed by 40 g/ 1 1/2 oz of the pecorino and 50 g/2 oz of the butter.
4.Pour the semolina on to a work surface and spread out to a depth of about 1 cm/1/2 inch with a damp knife.
5.Stamp out rounds with a 4-cm/1 1/2-inch biscuit cutter and place a layer of rounds in the prepared dish. Sprinkle with some of the remaining pecorino and dot with a little of the remaining butter.
6.Continue making layers in this way until all the ingredients are used up. Bake for 15 minutes until golden brown.

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