Saturday, December 4, 2010

Gnocchi alla Romana

Thinking of  the important meals  probably most of us are going to  have during  next holidays, we’d like to suggest something light but filling,  coming from the  typical Roman cooking .
1 l milk
250g ( 2 cups) semolina
100g (half  a cup) butter
2  egg yolks 
Abundant grated Parmigiano

Bring the milk to a boil, add 1/5 of the butter and 2 pinches of salt . Gradually stir in the semolina, stirring constantly to prevent lumps and keep the mixture from sticking to the pot. 

The mixture will become quite thick; continue cooking and stirring for about 20 minutes, and remove the pot from the fire.
Beat the yolks with a little more milk, and add them to the semolina, together with the cheese, solid butter, and a pinch of salt.
 Mix well and spread the mixture out onto a moistened work-surface and using a moistened spatula . Roll out a thick sheet, half an inch thick ( 1 cm.)

Let the semolina cool for 2 hours, and cut it into squares or diamonds or , using a glass, make 4cm-wide discs.
In   an ovenproof dish  make 3 or 4  layers of the discs .In between each layer and on top, sprinkle melted  butter and the Parmigiano .

Bake the gnocchi 15 minutes in a hot (400 F or 200 C) oven, until golden, and serve at once. 

 4-6 servings
Suggestion : Some recipes suggest to cook the discs in boiling water for a min. and then lay them on the oven dish.

No comments:

Post a Comment