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See below ingredients and instructions of the recipe
4 c Milk 1 c Grated romano cheese
2 c Semolina 4 Eggs, beaten
1/2 c Butter, room temperature Pomodoro sauce (optional)
1 c Grated parmesan cheese
Preheat oven to 400 degrees. Bring milk to boil in a 4 quart saucepan.
While milk is boiling, pour in semolina very slowly, stirring constantly
with a wooden spoon to prevent lumps. Cook and stir 3 to 4 minutes. Remove
saucepan from heat and stir in butter.
Mix parmesan and romano cheeses together. Mix half of cheese with beaten
eggs and stir into semolina. Spread in a buttered 8 1/2" x 13" baking dish
and sprinkle remaining cheese over top.
Bake until golden brown, about 15 minutes. Cut into squares or diamond
shapes and serve. Accompany with sauce if desired. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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