Ingredients

3 cups whole milk onion, sliced carrot, sliced 1 stick of celery, sliced 1 garlic clove 1 bay leaf 1 sprig of thyme cup semolina (sometimes labeled 'semolina flour'; resembles fine yellow cornmeal) Salt and fleshly ground black pepper Nutmeg 1/4 cup plus 2 tablespoons unsalted butter, melted 100g finely grated Parmigiano-Reggiano 1 large egg For the Sage butter 1 bunch of sage picked 100g clarafied butter For the creamed spinach Olive oil Butter 1 clove of garlic, thinly sliced 2 bunches of English spinach, picked and washed Nutmeg 1 cup pouring cream cup breadcrumbs cup of grated Parmesan

Description

Boil The Milk And Infuse With The Chopped Vegetables. Strain Through A Fine Sieve. Return The Infused Milk To A Clean Pot And Bring To The Boil. Reduce The Heat To Medium And Add The Semolina, Whisking The Semolina As You Add It, Season With Salt, Freshly

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