סעמאָלינאָ אַללאַ ראָמאַנאַ גנאָקטשי

Bring the milk to the boil with 30 g butter and a pinch of salt. Then let the semolina trickle in and simmer over low heat while stirring until the semolina has swelled out. Remove the pot from the stove and let it cool for about 15 minutes.

In the meantime, put the 2 eggs with 75 g of the freshly grated Parmesan in a bowl, season with salt and pepper and mix well. When the semolina has cooled for 15 minutes, then add the egg mixture and work in thoroughly.

Now put a piece of cling film on the work surface and pour the semolina up there, smooth it out to a thickness of approx. 1.5 cm and let it cool completely.

Then preheat the oven to 180 degrees and butter a casserole dish well. Cut out circles with a cookie cutter and place them in the mold, slightly overlapping. Season with freshly grated nutmeg and sprinkle the rest of the Parmesan on top and sprinkle the butter on top. And then baked in the oven for about 20-30 minutes until golden brown.