Late breakfast outside, men working in the house, thus we will take the car and go for some tourism. Yesterday I prepared the base for the evening meal. Two firm rolls are waiting in the fridge.
Heat 75 grams of butter in a large pan. Add 500 ml of semi skimmed milk and 500 ml of almond milk. Heat the milk until almost boiling. Stop the fire. Add 250 grams of semolina and mix thoroughly (no clots allowed ). Mix with 2 egg yolks, 60 grams of grated parmigiano and nutmeg.Put the mixture back on the fire. Once the mixture is boiling, stir and allow to boil for a few mins until
you obtain a smooth firm mass. Add pepper and salt. Cool down for almost 15 mins. Spread the mixture in two portions on cling film. Create 2 cilinders of 3-4 cm wide and approx 25 cm long. Put in the fridge for at least a few hours.
Oil an oven dish. Cut the cilinders in slices of 1 – 1,5 cm. Spread in the oven dish. Finish with 50 grams of grated parmigiano, chopped sage leaves and a drizzle of olive oil. Bake in the preheated oven at 200° for approx 30 mins( until golden brown). Serve with a rocket salad.
I adore this comfort food, even in summer and I love to prepare this meal for friends who share my love for cheese.
Doc V's Healthy Kitchen 