ITALIAN GNOCCHI ALLA ROMANA
YOU WILL NEED :
- 3 cups milk % cup semolina
- 1½ teaspoons salt pinch nutmeg
- 1 egg
- 125g ( 40z ) parmesan cheese
- 60g ( 20z ) butter
ITALIAN GNOCCHI ALLA ROMANA RECIPE:
Bring milk, salt, and nutmeg to a boil, reduce heat. Add
semolina gradually, stirring constantly with a wooden spoon.
Continue cooking, uncovered, stirring often, for 10 to 15
minutes, until a spoon can stand unsupported in the semolina. Remove from heat.
Combine lightly beaten egg and 1 cup of the grated parmesan,
add to the semolina mixture. Stir well. Spread mixture onto a well-oiled oven tray,
and smooth with a wet spatula until 5mm ( in ) thick. Re-refrigerate for 1 hour
or until the semolina is firm.
Cut semolina into circles, using a 4cm ( 1 / 2in ) pastry cutter. Arrange in overlapping circles in a greased shallow ovenproof dish, pour over melted butter, and sprinkle with remaining grated parmesan.
Bake in a
moderate oven for 15 to 20 minutes or until crisp and golden.
Serves 4 to 6
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