Method

• 1.
  In a bowl, beat the eggs, then add the semolina and combine well. Gradually add the milk and whisk until well incorporated. Place the mixture in a large saucepan over a medium heat and stir constantly for 5 minutes or until thick.
• 2.
  Add the asiago and half the pecorino. Season and turn off the heat. The residual heat will melt the cheese. Stir to combine, then turn out onto a baking tray lined with plastic wrap. Pat the mixture to a thickness of 2cm and chill to cool completely.
• 3.
  Preheat the oven to 200ºC.
• 4.
  Dot half of the butter onto the base of an ovenproof dish. Cut out 4-5cm rounds of firm semolina using a greased cookie cutter or a glass. Arrange the rounds onto the base of the dish, slightly overlapping them. Dot the remaining butter on top and sprinkle with the leftover pecorino cheese.

• 5.
  Bake for 25 minutes or until golden.
• 6.
  Serve hot, topped with micro basil.