Ingredients for 4 people
250g of Semilino fine
1 litre of milk
100g of butter
2 Egg yolks
100g of grated Parmigiano Reggiano
50g of grated pecorino romano
100g of cubed pancetta
Salt and nutmeg to taste
Place the milk and half of the butter in a large pot and bring it to simmer. Add the pancetta cubed and the semolino and stir with a wooden spoon.
Let it cook for 5 minutes then out of the heat add the yolks, the seasoning and the parmigiano.
At this point spread the mix into a oiled tray. Let it cool and with a cookie cutter cut place them into a buttered baking dish.
Brush the disks with melted butter and sprinkle with the grated pecorino cheese.
Bake in oven at 180 degrees until golden and serve nice and hot.