Gnocchi di Semola(alla Romana) are a first course, origin of the Lazio,
whose name has entered the international cuisine to identify disks round semolina, which is cooked in milk and enriched with cheese and egg yolks; these delicious discs are then placed in a pan with butter and cheese, au gratin baked and served hot.
Ingredients : x 2 pax
- Semolina flour(120gr)
- Milk (half liter)
- 100gr botter
- Salt & peper
- 2xYolk eggs
- Parmesan cheese
- Emmanthal cheese
For tomato cream sauce( not really need it)
- 2X Fresh Tomato
- Fresh Basil
To prepare the gnocchi alla romana, place the milk in a saucepan on the fire, along with a knob of butter , a large pinch of salt, and nutmeg , as soon as it boils add the semola flour , stirring vigorously with a whisk to avoid lumps.
Cook the mixture over low heat for a few minutes, until the semolina thickens , then remove the pan from the heat and add the yolks to the mixture and grated Parmesan cheese usually ,and keep mix.
Pour the mixture into a large pan (wetted or oiled) and low sides, and level with the help of a wet knife
As soon as the semolina it is cooled, with the aid of a glass or an iron ring for kitchen, a cup or a cutter of round shape, and create many forms disc
When you have placed all the disks in the pan, sprinkle the surface with the Parmesan cheese, Emmenthal cheese, melt the remaining butter and drizzle for good preparation.
I served it all with a tomato cream made simply with fresh tomatoes cut into Jullienne and I also added in the cream of fresh basil
Picts made by FotoMaskaGrafia