| Gnocchi Romana | |||||||||
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INGREDIENTS:
PREPARATION: Bring the milk with the salt to the boil. Slowly add the semolina, mixing without interruption, first with a whisk and then with a wooden spoon. Cook on medium low heat for fifteen minutes, stirring continuously. Remove from the heat, add the butter, two tablespoons of parmesan cheese and the egg yolks. Mix well and then pour the compost on a wet marble surface. Use a large wet knife to flatten out to a 1 cm thick layer. Cover with a cloth and leave to cool for at least two hours. Use a round pastry cutter (4 cm diameter) and cut the semolina mix into disks. Grease a baking tray with butter, place the semolina disks on the base and sprinkle with parmesan. Top with a second overlapping layer of disks and sprinkle again with the parmesan and butter flakes. Place in a preheated oven and cook at a temperature of 200°C for fifteen minutes, until the surface of the gnocchi is a nice golden colour. |
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