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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 ½-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.
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