Gnocchi alla Romana - semolina gnocchiItalian cuisine has a number of different types of gnocchi. Gnocchi alla Romana come from Rome and are made with coarse semolina cooked in milk. They are easy to make and quite delicious. This recipe is a traditional one and not as rich as some which have butter added. The gnocchi can be cut and arranged in the dish several hours ahead. Just pop them into the preheated oven when needed.
Gnocchi are usually served as a side dish or starter. Semolina gnocchi can make a satisfying main course when served with a vegetable dish.
The baked gnocchi can be served with a fresh tomato sauce.
Serves 6
1 litre full-cream milk
1 bay leaf
1 cup coarse semolina
sea salt and freshly ground pepper
100g freshly grated parmesan cheese
2 free-range egg yolks
1/2 HALF tsp freshly grated nutmeg
2 tbsp extra-virgin olive oil or butter
You will need a large baking tray lined with baking paper, a 4-5cm biscuit cutter and a greased, shallow ovenproof dish.
Heat the milk in a large saucepan with the bay leaf and a pinch of salt. When the milk comes to the boil, turn the heat down very low or place the pot on a heat diffuser. Add the semolina in a fine stream, stirring with a wooden spoon at the same time to prevent lumps forming. Cook, stirring, for 10 minutes until the mixture forms a paste, thick enough for the spoon to stand up in. Remove from the heat and beat in half the cheese, the egg yolks, nutmeg and seasonings. Tip the mixture on to the prepared tray. Spread it out to about 1cm thickness. Use a wet knife to spread the paste or press with plastic wrap and your hands. Cover with plastic wrap and place in the fridge. Leave for several hours or overnight to set. Tip the paste on to the bench and cut into 4-5cm rounds with a pastry cutter, or into squares or triangles with a knife. You may need to dip the cutter or knife in hot water if the mixture is sticky. Arrange the gnocchi in a single layer in the ovenproof dish, overlapping them like roof tiles. Dribble with olive oil or dot with butter and sprinkle with the remaining parmesan. Leftover paste can be reshaped and cut out as before or simply bake the irregular-shaped off-cuts as they are. Although these are not as elegant, they taste just as good. Preheat oven to 200C. Bake the gnocchi for 25 to 30 minutes until golden brown and crispy.
Variation: Try the gnocchi with small pieces of ricotta and gorgonzola dotted on top, sprinkled with parmesan and baked. Or gnocchi can be covered with a light bechamel sauce, sprinkled with parmesan and baked.
Fagiolini al pomodoro - green beans with tomatoes
Fagiolini al pomodoro, or green beans with tomatoes, is a lovely dish that goes well with them. The cauliflower variation is very good too. Both versions can be cooked ahead and reheated later.
Serves 4-5
3 tbsp extra-virgin olive oil
2-3 cloves garlic, finely chopped
500g green beans, topped
5 medium tomatoes, skinned and chopped or canned tomatoes, drained (reserve juice)
3 tbsp chopped flat-leaf parsley
sea salt and freshly ground pepper
a few basil leaves or sprigs of marjoram
Heat the oil over medium heat in a large frying pan with a lid. Fry the garlic until starting to turn golden. Add the tomatoes, parsley, salt and pepper and cook for a few minutes. Add the beans and saute, turning them to coat with the oil and tomatoes. Add a couple of tablespoons of tomato juice or water to the pan and cover. Simmer for 20 to 30 minutes until the beans are tender and well cooked. Add more liquid as needed. If the tomato sauce is watery when the beans are cooked, turn up the heat to reduce the sauce. Slice the basil or chop marjoram and add to the beans. Serve warm.
Cavolfiore al pomodoro - cauliflower with tomatoes: Divide 500g cauliflower into florets and cook as for the beans until tender. The marjoram is nice with the cauliflower.
Send comments and ideas to dlampe@bigpond.net.au