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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 15 MIN SERVINGS: 6 COST: LOW
1+1/4 CUP (250 GR.) SEMOLINA
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4+1/4 CUP (1 LITER) MILK
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1/2 CUP UNSALTED BUTTER + 1/4 CUP
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2 EGG YOLKS
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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO+ MORE FOR GRATING
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SALT TO TASTE
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RECIPE
HEAT OVEN AT 400°F
PLACE THE MILK IN A 4 QUART SAUCEPAN OVER MEDIUM HEAT. WHEN THE MILK IS HOT, ADD THE 1/2 CUP BUTTER AND SALT.
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WHEN THE BUTTER IS MELTED, ADD THE SEMOLINA VERY SLOWLY WHILE MIXING WITH A WIRE WISK. KEEP ON MIXING ABOUT ONE MINUTES AFTER IS REACHES A BOIL. TURN OFF HEAT.
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ADD THE PARMIGIANO CHEESE AND STIR WITH A WOODEN SPOON
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ADD THE YOLKS AND STIR
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PLACE PARCHMENT PAPER OVER A KITCHEN TOWL
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PLACE THE SEMOLINA ON THE PARCHMENT PAPER WHILE IT IS STILL HOT, GIVING IT A LONG SHAPE
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ROLL THE SEMOLINA IN A LOG SHAPE INSIDE THE PARCHMENT PAPER. USE THE KITCHEN TOWL SO YOU WILL NOT BURN YOUR FINGERS.
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BUTTER AN OVEN CASSEROLE
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CUT THE SEMOLINA LOG IN 1/2 INCH THIK GNOCCHI USING A KNIFE (BEFORE CUTTING THE GNOCCHI WET THE KNIFE SO THE SEMOLINA WILL NOT STICK ON IT)
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COUNT THE GNOCCHI YOU CUT OUT AND DIVIDE THEM EQUALLY IN THE NUMBER OF ROWS YOU WILL HAVE. PLACE THE GNOCCHI IN THE CASSEROLE PLATE, MAKE THEM OVERLAP A LITTLE.
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ADD THE 1/4 CUP BUTTER IN FLAKES OVER THE GNOCCHI AND GRATE PARMIGIANO OVER THEM
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PLACE THE GNOCCHI IN THE PRE-HEATED OVEN FOR 15 MINUTES, THE LAST TWO MINUTES SET THE OVEN ON GRILL, THE TOP OF THE GNOCCHI SHOULD BE CRISPY
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SERVE WARM WITH MORE GRATED PARMIGIANO REGGIANO CHEESE. THE ORIGINAL RECIPE CALLS FOR GRATED PECORINO ROMANO, BUT THE PARMIGIANO IS VERY GOOD ALSO!!