One serving of soft Roman semolina dumpling discs, overlapped and baked with Parmesan and butter.
1 cupMilk
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1 yolkEgg Yolk
20 gParmesan cheese
2 tspButter
0.5 cupSemolina
0.1 gNutmeg
To tasteSalt
To tasteBlack Pepper
Bring all the milk to a gentle simmer in a small heavy saucepan with the nutmeg and a little salt. Whisk in all the dry semolina in a thin stream. Cook over low heat for 8-10 minutes, stirring constantly, until very thick and pulling away from the pan.
Remove from the heat and stir for 2 minutes to stop the mixture being piping hot. Beat in 6 g butter, 12 g Parmesan and the whole egg yolk until smooth. Spread all the mixture on parchment in a 1.5 cm thick layer. Cool for 15 minutes, then refrigerate for 20 minutes until firm enough to cut.
Heat the oven to 200 °C. Grease a small baking dish with 1 g of the remaining butter. Cut the set semolina into 4 cm discs; press the scraps together and place underneath so all the mixture is used. Overlap the discs in the dish, dot with the final 3 g butter and sprinkle with the remaining 8 g Parmesan and a little pepper.
Bake at 200 °C for 20-25 minutes until bubbling at the edges and golden on top; the center must reach 71 °C. Let stand for 5 minutes and serve the entire dish as one portion. No sauce or side salad is included.