Difficult30 minutes
3 people
Bring the broth to a gentle boil and sprinkle in the semolina, stirring with a whisk to prevent lumps from forming. Continue stirring until the mixture thickens and pulls away from the sides of the pan. At this point, turn off the heat, add the diced butter and grated Parmesan cheese, and stir until the mixture is smooth. Season with salt and let cool.
Cut the Gruyère cheese into cubes. Butter some baking cups and sprinkle them with breadcrumbs. When the semolina is lukewarm or cold, use your hands to line the bottom and sides of the baking cups with it. Place a few cubes of Gruyère cheese and the egg in the space inside, being careful not to break the yolk. Add salt and pepper and cover with a disc of leftover semolina, sealing it around the edges.
Bake at 180°C in a preheated static oven for 15-20 minutes. Remove from the oven and allow to cool before serving, accompanying the margottini with slices of Prosciutto di Carpegna.
Enjoy your meal!
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60 minutes
60 minutes
260 minutes
30 minutes