Savory semolina cake

In a heavy-bottomed saucepan, combine the Milk and 3 grams of the Salt. Bring to a gentle simmer over medium heat.

Gradually whisk in the Semolina, stirring constantly to prevent lumps. Continue to cook, stirring frequently, for about 5-7 minutes until the Semolina thickens into a dense, polenta-like consistency. Remove from heat and stir in 20 grams of the Butter. Let the cooked Semolina cool slightly.

While the Semolina cools, prepare the other ingredients. Dice the Prosciutto cotto into small cubes. Drain the Mozzarella di bufala very well and dice it into small pieces. Finely chop the Fresh basil.