Semolina slice with meatballs

Bring the milk and the stock to the boil. Pour in the semolina, stirring frequently. Cook over a low heat for 5-10 minutes, stiring from time to time. Leave to cool.

Finely grate the Emmentaler AOP. Toast the pine nuts in a pan without fat until golden brown. Mix the egg yolk and half of the cheese with the semolina, season with salt and pepper. Spread out onto a baking tray (about 5-7 mm thick) lined with baking paper and leave to cool.

Finely chop the onion, sweat in oil. Add the tomatoes, cook for 10 minutes. Add the meatballs, season with salt and pepper. Pour into a gratin dish.

Cut the semolina into pieces. Distribute between the meatballs in a roof-tile type pattern. Pick the marjoram leaves from the stalk, scatter the remaining cheese and pine nuts over the semolina pieces. Brown in a hot oven at 220 degrees for 15-20 minutes.