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Ingredientes
- 200 gm semolina
- 1 lt water
- 2 lrg Large eggs
- 100 gm gruyere cheese, grated
- 50 gm butter
- Â Â salt and pepper to taste
- 750 gm ripe tomatoes
- 1 x bay leaf
- 1 sprg thyme
- 1 lrg onion, diced
- 2 x chopped garlic cloves, or possibly 2 tsp. chopped garlic
- 30 gm butter
- 1 Tbsp. sugar
- 1/2 c. fresh basil leaves
- 1/2 c. fresh parsley leaves
- 1 tsp freshly grnd pepper
- 2 tsp salt
- 3/4 c. red wine
Direcciones
- FOR THE SEMOLINA:Boil the water with the salt and sprinkle the semolina over the water, stirring with a wooden spoon. Cook for about 5 min over a low flame, till the semolina is thick. Remove from the heat and add in the butter and Large eggs, and mix well.Add in the cheese, salt and pepper. Allow the semolina to cold for a few min, and then pour onto a greased marble slab. Smooth with your hand, dipped in cool water. When cold, cut into circles or possibly squares and place in oven proof dishes, and cover with just sufficient tomato sauce. Sprinkle with remaining cheese. Bake at 200c. for about 10-15 min.
- FOR THE SAUCE:Saute/fry the onion and garlic in the butter till translucent/soft, and add in the minced tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine. Cook over a medium heat till the tomatoes have disintegrated and the sauce is thick. Remove the bay leaf and thyme, adjust seasonings and serve.
