Ingredients:
1 quart whole milk, 1 cup water, 11 tablespoons unsalted butter, cut into pats, 1 tablespoon salt, 1/2 pound semolina, freshly grated Parmigiano Reggiano.

Preparation:
1. Preheat the oven to 350. Pour the water and milk into a large pot, add salt and 8 tablespoons of the butter and bring to a gentle boil
2. Pour in the semolina, whisking continuously to prevent lumps. Cook for 3 minutes or until the mixture is thick and soupy.
3. Pour onto a wet flat work surface and using a spatula to level the semolina to a half-inch thickness. Cut into 2 inch squares.
4. Place the squares in a non-stick baking pan. Dust with ParmigiasJo Reggiano cheese. Dot with the remaining butter and bake for 10 minutes or until lightly golden. Serve immediately.

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