INGREDIENTS
3 cups milk
2 cloves garlic, crushed
1 cup fine semolina
½ cup freshly grated Parmesan plus extra for garnishing
knob of butter
2 egg yolks
sea salt and freshly
ground pepper
METHOD
Grease a Swiss roll tin and line with baking paper.
Place the milk and garlic in a large saucepan and bring to the boil.
Slowly drizzle in the semolina, whisking constantly to prevent any lumps forming. The mixture will be very thick. Change to a wooden spoon and stir continuously over a low heat for 2 minutes. Remove from the heat and beat in the Parmesan, butter and egg yolks and season generously. Tip the mixture into the tin and spread to 1 cm thick. Cool then cover and refrigerate until firm. The semolina can be made 2-3 days ahead.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.