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


  1. 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. 

  2. Let it cook for 5 minutes then out of the heat add the yolks, the seasoning and the parmigiano. 

  3. 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. 

  4. Brush the disks with melted butter and sprinkle with the grated pecorino cheese. 

  5. Bake in oven at 180 degrees until golden and serve nice and hot. 

Buon Appetito!