Semolina, Spinach and Fontina Sandwiches Recipe

Ingredients

Serve 4-8

• 2 cups/500 ml milk

• salt to taste

• 1 cup/150 g semolina

• 2 egg yolks

• 1 tbsp freshly grated Parmesan cheese

• 7 oz/200 g Fontina or Cheddar cheese, thinly sliced

• 1 tbsp extra-virgin olive oil

• 1 clove garlic, finely chopped

• 10 oz/300 g spinach leaves, boiled and finely chopped

Method:

1. Bring the milk to a boil with the salt in a large pan.  Gradually sprinkle in the semolina, stirring constantly with a balloon whisk to prevent any lumps from forming.

2. Cook over low heat, stirring almost constantly for 10 minutes.

3. Remove from the heat and mix in the egg yolks, Parmesan, and salt.

4. Pour the mixture onto an oiled work surface, spreading it 1 inch (2.5 cm) thick. Let cool completely.

5. Cut into 2 1/2-inch (6-cm) rounds. Use a 2 1/2-inch (6-cm) cutter to cut the cheese into eight rounds. Grate the remaining cheese.

6. Sauté the garlic in the oil in a large frying pan until pale gold. Add the spinach and sauté over high heat for 2-3 minutes.

7. Toast the little disks of semolina in a frying pan over high heat.

8. Stack them, filling with alternate layers of spinach and grated cheese. Top with the rounds of cheese.

9. Use toothpicks to fasten the sandwiches. Place under a broiler (grill) until golden. Serve hot.