Gnocchi alla romana (4)
Instructions
Put the milk in a saucepan with half of the butter, salt and ground pepper: let it heat, stirring, until it begins to boil.
Put the flame to the minimum: rain pour semolina while stirring with a wooden spoon to avoid lumps.
You will have to obtain a compact polenta: when turning off the edges is cooked.
Remove from heat and stir the egg yolks one by one, and finally half of Parmesan.
With a spatula, spread the mixture on a marble floor or on a wet surface.
Level it as best you can until you get a uniform thickness of about 1 cm.
When it is cold, with a round cookie cutters or rim of a glass cloth obtained many regular diskettes.
Arrange slightly buttered baking dish a globe overlaid and sprinkle with remaining melted butter and Parmesan.
Au gratin in a preheated oven at 180 degrees until they will have a nice golden color.
Ingredients and dosing for 6 persons
- 300 g of semolina
- 120 cl of milk
- 100 g of grated parmesan cheese
- 80 g of butter
- 3 egg yolks
- Nutmeg
- Salt
- Minced 1 of pepper