Rich jelly

Preparation:

Preparation: In 500 g of water add the well washed and, if necessary, peeled vegetables; bring to a boil and cook until the water is reduced to about half. Separate the vegetables from the broth, remove the celery and puree. Dissolve the semolina and the lamb in 250 g of very hot vegetable broth, add 2 tablespoons of vegetable puree, the Parmesan cheese and pour the extra-virgin olive oil over the ready porridge.