Semolina Dampling( Gnocchi alla Romana)

astrolab

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The gnocchi alla romana are a typical dish of poor, native of Rome. Gnocchi are called even if they are different from the classic potato gnocchi ( damping)

Gnocchi alla romana are a rich meal with the use of butter and milk. The gratin is done in the oven and this dish can be safely used as a main dish, are defined as poor a dish to prepare very simple ingredients are easily available and very filling. If you tired to make the same food, and you wanna change, making this meal for your closed, kids and oldest, believe me, you will be awarded from who will eat it..
ingredients for 4 people:
* 1 liter of fresh milk;
* 250/350 grams of semolina;
* 3 egg yolks;
* 150/200 grams of butter;
* Parmesan cheese to taste;
* Salt to taste;

Preparation:
1 Take a large pot(casserole) and pour into it the fresh milk, preferably whole, together with almost all the butter and salt and bring to boil it.
2 Lower the fire at this point and started to pout slowly the semolina , stirring constantly with a wood spoon . Do go for a few more minutes, stirring constantly with a wooden spoon until the mixture begins to become solid and separate from the sides.
3 Turn off the heat and let cool for several minutes. United at this point the 3 egg yolks and mix well adding the grated cheese. On one level, then roll out the dough to give a thickness of about one centimeter.
4 Created with the aid of a glass of cylinders and place them on a baking sheet covered with parchment paper. Place them so that the gnocchi alla romana are crossed each other on the half.
5 Then cook in oven at 200 degrees for 10 minutes remembering to put the butter over advanced locks together with a sprinkling of Grana Padano or Parmigiano Reggiano ( Parmesan Cheese)
. Gnocchi alla romana are ready when the top became little bit brownish.....
 

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