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How to make the gnocchi di semolino:
bring the milk to a boil in a little saucepan with 1 oz. 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 tbs.
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 the gnocchi di semolino
cool.
Melt the remaining butter. Cut the layer of semolino into round
pieces, using a round mold about 1 1/2-in. in diameter. Arrange the disks
in slanted layers in a baking dish, sprinkling each layer with melted
butter and Parmigiano. Bake the gnocchi di semolino until the
top layer is crisp.
Recipe courtesy of The Italian Trade Commission.
Italian recipes summary
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