What You Need to Know
Hydrated semolina undergoes starch gelatinization at 60-70°C, while Parmesan's casein proteins coagulate at 70-90°C during baking, creating a firm yet creamy texture.
The technique transforms humble semolina into elegant, sliceable disks with contrasting crisp edges and tender interiors.
Key Parameters
Temperature
85°C
60°C - 200°C
Time
3 hours
2 hours - 6 hours
Equipment
Copper pot for even heat distributionWooden spoon (reduces starch clumping)Ring mold for shapingMarble slab for cooling
Steps
- 1.
Con burro e salvia (Roman Jewish quarter): Baking creates stable base for sage-infused butter
The Science
Primary Reaction
Starch gelatinization