Ingredients Semolino, salt, eggs, milk, butter, and grated cheese (generally parmigiano).
How Made The semolino is cooked in boiling milk, then a pinch of salt, some eggs, and parmigiano are added. The mixture is spread out on a moistened marble surface to a thickness of about โ
inch (1 cm). When the mixture is cold, it is cut into rhombuses or squares, about 1ยฝ inches (4 cm) on a side. The pieces are laid out, slightly overlapping, in the bottom of a buttered baking dish. Additional layers, interspersed with butter and parmigiano, are arranged on top, with the layers slightly stepped back to form a dome shape. The composition is browned in the oven.
