INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
  FOR THE SEMOLINA:
Boil the water with the salt and sprinkle the semolina over the water,
stirring with a wooden spoon. Cook for about 5 minutes over a low flame,
until the semolina is thick. Remove from the heat and add the butter and
eggs, and mix well.Add the cheese, salt and pepper. Allow the semolina to
cool for a few minutes, and then pour onto a greased marble slab. Smooth
with your hand, dipped in cold water. When cool, cut into circles or
squares and place in oven proof dishes, and cover with just enough tomato
sauce. Sprinkle with remaining cheese. Bake at 200c. for about 10-15
minutes.
  FOR THE SAUCE:
Saute the onion and garlic in the butter until translucent, and add the
chopped tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine.
Cook over a medium heat until the tomatoes have disintegrated and the sauce
is thick. Remove the bay leaf and thyme, adjust seasonings and serve.
Converted by MC_Buster.
Per serving: 1498 Calories (kcal); 109g Total Fat; (68% calories from fat);
50g Protein; 63g Carbohydrate; 659mg Cholesterol; 5585mg Sodium Food
Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 8 Vegetable; 0 Fruit; 17
1/2    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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