6 tablespoons butter for sheet pan and baking dish
4 egg yolks
3 cups milk
0.5 cup parmigiano-reggiano freshly grated
1 teaspoon salt
1 cup semolina flour
Equipment
baking sheet
sauce pan
oven
whisk
baking pan
wooden spoon
spatula
pastry cutter
Directions
Preheat the oven to 425 degrees F.
Butter 1 cookie sheet with 3/4-inch sides and a baking dish.
In a 3 to 4-quart saucepan, heat to scald the milk, salt, and 6 tablespoons butter.
Pour in the semolina in a thin stream, whisking vigorously, and cook for about 1 minute, switching to a wooden spoon as it thickens.
Remove from the heat and stir in 1/2 cup grated cheese and 4 egg yolks.
Mix well to combine.
Pour the semolina onto the buttered cookie sheet and, using a spatula, spread to a thickness of 1/2-inch. Allow to cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of semolina. Arrange the moons so that they are leaning up against one another (overlapping) in a buttered baking dish and sprinkle with remaining grated cheese.
Place in oven and cook 15 to 20 minutes, or until top is deep golden brown.
