Ingredients
- 1 quart lowfat milk
- 1Â 3/4 c. semolina
- 1 c. unsalted butter room temperature
- 1/4 c. freshly-grated caciocavallo or possibly
- Â Â Parmigiano-Reggiano
- 1 x egg beaten
- 1/4 lb prosciutto finely minced
- 1/2 tsp freshly-grated nutmeg
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. finely-minced Italian parsley
Description
Pour The Lowfat Milk Into A Large Saucepan And Bring To A Boil. Slowly Whisk In The Semolina, Stirring Constantly. Reduce The Heat To Medium And Cook Till The Mix Starts To Pull…
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