Let’s boil in salted water, or in vegetable stock, gr.200 of miller until it becomes sloppy.

Let’s strain it and add about gr.100 of cheese ( like “fontina” or “caciotta”) in two small cubes, with four lightly shacked eggs.

Put it in a 2cm high oven baking-tin  with some extra-virgin olive oil and lay it down.

After that cover it with some grated-parmesan cheese and gratinate in the oven at 180° for about 5 minutes.

Let it become cool.

We suggest to serve it with an emulsion of extra-virgin olive oil and lemon juice in the same portion and fresh minced parsley.