Margottini Bergamo Style "Margottini alla bergamasca"

Lombardy

Cooking time: about 40 minutes Difficulty: Ingredients, amounts for 4 people: broth/stock: 1 ½ pints butter: 4 ½ oz grated Parmesan cheese: 4 tbsp breadcrumbs: a small amount pepper: salt: ground durum wheat: 11 oz truffles: 1 small eggs: 8 Gruyere cheese: 7 oz

Preparation: Place the broth/stock /stock on the heat and when it begins to boil add the semolina a little at a time, mixing constantly, being careful not to form lumps. Continue cooking for about half an hour, mixing constantly, until the mixture is well cooked. Remove from heat; add 80 g (3 oz) of butter, the Parmesan cheese and a good pinch of pepper. Stir energetically, combining the ingredients well. Coat 8 ramekins or small moulds with high sides ("margottini") and dust them with breadcrumbs, coating them well. Cut the Gruyere cheese into very thin slices. Place some of the semolina mixture into the mould and spread it with a wet teaspoon, lining the bottom and sides of the container. Place as much Gruyere over the semolina mixture as is needed to cover it completely. Add a whole raw egg yolk, being careful not to break it. Add salt and cover with a slice of Gruyere cheese and, if available, a thin slice of truffle. Close the opening with some of the semolina mixture, making it stick to the edges. When all of the moulds have been prepared, put them on a plate and place them in a preheated oven at 190° C (375° F/Gas Mark 5) for 7 to 8 minutes. Remove them from the oven immediately, take them out of the moulds and arrange them on a serving platter. Place a very thin slice of truffle on top of each one and serve.