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“Com­fort food for a low-key meal” SERVES 4

3 eggs 225 semolina 750ml milk 75g asi­ago cheese (or parme­san 75g pecorino, grated 75g un­salted but­ter , chopped Mi­cro basil to serve (op­tional)

In a bowl, beat the eggs, then add the semolina and com­bine well. Grad­u­ally add the milk and whisk un­til well in­cor­po­rated. Place the mix­ture in a large saucepan over a medium heat and stir con­stantly for 5 min­utes or un­til thick.

Add the asi­ago and half the pecorino. Sea­son and turn off the heat. The resid­ual heat will melt the cheese. Stir to com­bine, then turn out onto a bak­ing tray lined with plas­tic wrap. Pat the mix­ture to a thick­ness of 2cm and chill to cool com­pletely.

Pre­heat the oven to 200ºc. Dot half of the but­ter onto the base of an oven­proof dish . Cut out 4-5cm rounds of firm semolina us­ing a greased cookie cut­ter or a glass. Ar­range the rounds onto the base of the dish, slightly over­lap­ping them. Dot the re­main­ing but­ter on top and sprin­kle with the left­over pecorino cheese. Bake for 25 min­utes or un­til golden. Serve hot, topped with mi­cro basil. NU­TRI­TION • 28G PROTEIN • 23G SAT FAT • 49G CARB • 12G SUG­ARS • 560MG SODIUM • 640 CAL (2675KJ)

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