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GNOCCHI DE SEMOLINA ALLA ROMANA

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Rosemary  Send Rosemary a private message!




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Posted on Monday, September 12, 2005 - 11:43 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm posting this recipe from class as well, I think this was really my favorite. I could have eaten the whole thing! I even liked the raw dough. This is a wonderful side dish.

Frank Garofolo
September 10, 2005

GNOCCHI DE SEMOLINA ALLA ROMANA
(Great side dish)
3 cups whole milk
1 ˝ cups semolina
4 oz parmigiano reggiano, grated
4 oz (1 stick) unsalted butter
3 egg yolks
salt (to taste)

Bring the milk to a simmer and whisk in the semolina; whisk the mixture for 10 minutes and remove from the heat. Whisk in 3 tablespoons of the butter and 3 tablespoons of the grated cheese.

Whisk in the egg yolks and season with salt. Spread the mixture out onto a large cookie sheet (line with parchment) wet parchment with a little water (or, try quick release foil). Spread to about 1/2 inch thick and let cool, it will be sticky. When cool and firm, cut into 2" rounds or squares.

Butter a baking dish and set in the pieces in layers, dotting with butter and sprinkling with cheese. Melt the remaining butter and pour over the gnocchi. Sprinkle with the remaining cheese and bake in a pre-heated 4oo° oven for 15 minutes, until golden in color.

serves 4 - 6

Rosemary - CT, Zone "5"
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Susanq  Send Susanq a private message!




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Posted on Tuesday, September 13, 2005 - 12:24 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Drooling! Thank you again, Ro. Any more gems?

SusanQ - Zone 4b-5b Wisconsin
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Rosemary  Send Rosemary a private message!




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Posted on Tuesday, September 13, 2005 - 12:40 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Lots, but not typed out... Those are the favs from the Sur La Table class.

Rosemary - CT, Zone "5"
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Monique  Send Monique a private message!




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Posted on Tuesday, September 13, 2005 - 09:29 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

This looks easy// Would a tad of tomato sauce be too much?Would you say it's like Polenta?

Monique Quebec Zone 5
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Posted on Tuesday, September 13, 2005 - 10:47 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It's somewhat like polenta. I love them the way the are. I would serve the sauce on the side if I served it. I just like the simpleness of the dish. Easy and yummy.

Rosemary - CT, Zone "5"
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Posted on Tuesday, September 13, 2005 - 06:17 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I just made this from the recipe from class... the semolina I had was very fine, I added 1 3/4 cups rather than 1 1/2 and it worked out better. I also added kosher salt, to taste.

Rosemary - CT, Zone "5"

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