Manniki with Parmesan
4 servings
60 minutes
Semolina pancakes with parmesan are an exquisite blend of simplicity and sophistication, reflecting the philosophy of author cuisine. The semolina absorbs the aroma of clarified butter and milk, becoming an airy base for this dish. Parmesan, famous for its rich flavor, adds a delicate salty depth to the pancakes. After baking, they acquire an appetizing crispy crust, while added ham enhances the richness of the taste. These pancakes are perfect as a main dish for a cozy dinner or as an elegant appetizer with a glass of wine. Their tender texture and aromatic aftertaste make them a memorable gastronomic discovery, demonstrating how just a few quality ingredients can create a true masterpiece.
1
Mix milk, butter, salt, and pepper and cook over medium heat. Carefully stir semolina into the boiling milk. Turn off the heat and let the pot sit covered on the stove for 20 minutes.
- Milk: 500 ml
- Butter: 60 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Semolina: 125 g
2
Add Parmesan cheese. Stir until the cheese melts.
- Grated Parmesan cheese: 50 g
3
Add the yolk.
- Egg yolk: 1 piece
4
Roll the dough to a thickness of 2 cm, place it in a tray, and let it cool.
5
Divide the prepared dough into circles using molds. Place the circles on a baking sheet, sprinkle with remaining Parmesan cheese, and drizzle a little melted butter on top. Bake until golden.
- Grated Parmesan cheese: 50 g
- Butter: 60 g
6
Serve hot with a piece of ham.
