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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a deep corning ware dish (12x8 inch) with parchment paper. | 2. In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly. | 3. Cook for 5-10 minutes or until the semolina is very stiff. | 4. Remove the pan from the heat source. | 5. Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well. | 6. With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm. | 7. Preheat the oven to 350F. | 8. Using a biscuit cutter, flour it and cut the semolina into rounds. | 9. Place then evenly in a greased shallow casserole dish. | 10. Place the butter over the top and then the cream. | 11. Combine the remaining parmesan and mozzarella cheese and sprinkle over top. | 12. Finally sprinkle the remaining nutmeg. | 13. Bake for 20-25 minutes or until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
semolina	3/4	cup		450.9	91.2196	15.8817	1.3151
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
butter	60		melted	5130.0	235.71	160.29	432.0
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
mozzarella cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.