Roman baked semolina dumplings

Steps

1. 1

   In a saucepan, bring the milk to a gentle simmer with half the butter, the salt, pepper, and nutmeg.

2. 2

   Rain in the semolina while whisking. Cook for 3 to 4 minutes until thick and pulling away from the sides.

3. 3

   Off the heat, stir in the egg yolks and 60 g of the Parmesan. Spread the mixture onto an oiled tray or dish about 1.5 cm thick.

4. 4

   Let it cool slightly, then cut into rounds. Arrange them, slightly overlapping, in a buttered baking dish.

5. 5

   Dot with the remaining butter and Parmesan. Bake at 220°C for 15 to 20 minutes until deeply golden on top. Serve hot.