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Ingredientes
- 1 quart lowfat milk
- 1 3/4 c. semolina
- 1 c. unsalted butter room temperature
- 1/4 c. freshly-grated caciocavallo or possibly Parmigiano-Reggiano
- 1 x egg beaten
- 1/4 lb prosciutto finely minced
- 1/2 tsp freshly-grated nutmeg Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. finely-minced Italian parsley
Direcciones
- Pour the lowfat milk into a large saucepan and bring to a boil. Slowly whisk in the semolina, stirring constantly. Reduce the heat to medium and cook till the mix starts to pull away from the sides of the pan, about 10 to 15 min. Remove from heat and 1/2 c. of the butter, 3 Tbsp. cheese, the egg, and the prosciutto. Season with nutmeg, salt, and pepper. Mix well.
- Pour the semolina mix out onto a moist work surface, either Formica or possibly marble. Let cold.
- Preheat the oven to 375 degrees. Using butter, grease a 10-inch round baking dish.
- Using wet hands, pat the semolina mix down to 1/2-inch thickness. Cut the semolina into 1 1/2-inch rounds and arrange one layer of rounds across the bottom of the dish. Sprinkle some of the cheese over the rounds and dot with a little butter. Make a second layer, leaving a 3/4-inch border all the way around. Sprinkle this layer with cheese and dot with butter as before, then make a third and fourth layer, leaving a successively larger border all the way around on each layer, and topping each layer with butter and cheese.
- Bake till the top is browned, about 30 min. Serve warm, sprinkled with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 543 | |
| Calories from Fat 301 | 55% |
| Total Fat 34.18g | 43% |
| Saturated Fat 20.99g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 94mg | 4% |
| Potassium 406mg | 12% |
| Total Carbs 43.75g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.55g | 6% |
| Protein 15.45g | 25% |
