Monday, April 29, 2013
Gnocchi alla Romana
1 l. (1/4 gallon) milk
200 g (1 cup) semolina
250 g (1/2 lbs) of cheese (eg Fontina cheese)
100 g (1/2 cup) butter
30 g (3 tbsp) breadcrumbs
Nutmeg to taste
A fast, simple and economic dish .
Preheat oven to 375 F.
Boil the milk with about 1/2 of the butter, nutmeg and a pinch of salt. After lowering the flame, pour the semolina and keep stirring. Stir in the eggs.
After two or three minutes, the meal will begin to thicken.
Remove from heat and pour into a large pan lined with parchment paper.
With the help of a wet spoon, spread a uniform layer thickness of about 1/2 inch.
Once the meal is cooled, cut out of the disks using a mold or a glass. Line a baking sheet with parchment paper, and arrange the diskettes, slightly overlapping. Distributed on the gnocchi the grated cheese, some butter and breadcrumbs. Place in the oven and cook for 15-20 minutes, until it has formed a golden crust on the surface. Measures: For a more varied flavor, combined with more types of cheese, such as Asiago and Fontina.