Homemade semolina gnocchi layered with
melted butter and Parmigiano and baked.
Semolina Gnocchi
(Gnocchi di Semolino)
3/4 quart of milk
9 ounces finely ground semolina
5 ounces butter
2 1/2 ounces grated Parmigiano
1 pinch salt
2 large egg yolks
- Bring the milk to a boil in a little saucepan
with 1 ounce of butter and a pinch of salt. Add semolina little
by little, stirring all the while. Continue to stir and cook
for about half an hour. Turn off the heat; add 2 tablespoons
Parmigiano, the egg yolks and stir well.
- Wet a pastry board or a marble surface
and pour out the cooked semolino. Spread with a wet spatula to
make a layer about 1/2 inch thick. Let cool.
- Melt the remaining butter. Cut the layer
of semolino into round pieces, using a round mold about 1 1/2-inch
in diameter.
- Arrange the disks in slanted layers in
a baking dish, sprinkling each layer with melted butter and Parmigiano.
Bake until the top layer is crisp.
Makes ? servings.
Recipe courtesy of The Italian Trade Commission.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
