SERVES 2 Main Ingredients: Milk 1 ½ lb. Butter 1 oz. Salt .01 oz. Nutmeg, to taste .01 oz. Semolina 7 oz. Egg yolks .5 oz. Pecorino Romano cheese, grated 2 oz. Butter, melted ½ oz. VICTORIA Sun dried tomatoes, chopped 1 oz. VICTORIA Basil, .3 oz. VICTORIA Olive Oil, for greasing pan .1 oz. Pecorino Romano cheese, grated, for topping 2 oz. Sauce Ingredients: VICTORIA Olive Oil .5 oz. Onion, diced 3 oz. VICTORIA Chopped Garlic, .2 oz. Yellow squash, diced 1.5 oz. Zucchini squash, diced 1.5 oz. Salt .01 oz. or to taste VICTORIA Fradiavolo Sauce 9 oz Directions: Bring milk, butter, salt and nutmeg to a simmer. Sprinkle in semolina, stirring constantly. Whisk in egg yolks, cheese and melted butter. Reconstitute sun dried tomatoes in hot water and chop fine. Add sun dried tomatoes and basil to semolina mixture. Cover this and bake for 15 - 20 minutes at 325°F. Spread mixture onto an oiled sheet pan (it should be a ½" thick) and refrigerate. Cut ellipse shapes with a circle cutter. Place semolina circles on a sheet pan with parchment paper and sprinkle with cheese. Bake at 450°F until golden brown on top. To make the sauce, heat a pan and oil. Add onions. Cook on medium-low heat until soft. Add garlic and cook 1 minute. Add squash and cook for 1 minute. Add Fradiavolo Sauce. Cover and simmer for 2 - 3 minutes. Add salt to taste. Pour equal amounts of sauce on each plate and place 5 each (5.5 oz.) semolina pieces on each plate   COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED ( SR-081105-BS)