|
Gnocchi alla Romana -
Semolina Gnocchi with Cheese
Gnocchi make a delicious first course. There are many different types. The most famous
gnocchi are from the area around Verona. In Naples they are called strangolapreti, which
literally translated means priest stranglers! Gnocchi are usually made with potatoes and
flour, some regions also add eggs. Gnocchi alla Romana are made with semolina and can be
eaten with tomato, mushroom, or cheese and butter sauce.
250g (8 oz) semolina
100g (3 1/2 oz) freshly grated Parmesan cheese
1 litre (1 1/2 pints) milk
2 egg yolks
60g (2 oz) breadcrumbs
60g (2 oz) butter
salt to taste
Pour the milk and 1/2 litre
(3/4 pint) water into a large saucepan and add a pinch of salt. When the milk starts to
boil, let the semolina trickle through your fingers into the milk and stir. Bring to the
boil for 10 or 12 minutes and then remove from the heat. When the semolina has cooled
down, add the egg yolks and half the grated cheese and stir. Pour the semolina onto a very
large plate and spread it evenly with the blade of a knife, so it's about half an inch
thick. Cut the semolina (which should be like a thick paste) into circles by using the
hollow end of a small glass or cup. Take a large ovenproof dish and grease it thoroughly
with half the butter. In a small bowl mix the breadcrumbs with the grated cheese.
Put the semolina circles into the ovenproof dish, one layer at a time. Between each layer
pour some of the grated cheese and breadcrumbs with one or two tiny chips of butter. Once
all the semolina circles have been arranged in the dish, put it in a preheated oven for 15
minutes until a golden crust has formed. If the gnocchi are still bubbling they
might be a little too soft, so let them cool down for 5 minutes and then serve.
Pasta
Alfredo
Serve 4
250-300g (8-10oz) fresh tagliatelle
25g (10z) butter
150 ml (1/4 pint) double cream
2 tbsp finely chopped parsley
3 tbsp freshly grated Parmesan cheese
salt and pepper
Bring a large saucepan of
salted water to the boil.
Add the tagliatelle, stir and bring back to the boil. Reduce the heat slightly, and boil
uncovered for 3/4 minutes, stirring occasionally. Meanwhile, melt the butter in a small,
heavy saucepan. Add the cream and parsley and heat through, stirring.
Add the Parmesan with salt and pepper to taste and stir until the cheese has totally
melted into the cream.
Drain the tagliatelle well and turn into a warm serving bowl. Pour over the sauce and toss
well to combine the sauce and pasta. Serve at once, with extra cheese handed separately if
liked. No accompaniment is necessary, apart from a bottle of dry white wine.
Lasagna ai Tre Formaggi -
Three Cheese Lasagne
Serves 6
4 tbsp olive oil
2 onions, chopped finely
825 - 900g (1 lb 12 oz - 2 lb) minced beef
2 large cloves garlic, crushed
2 x 397g (14 oz) cans tomatoes, chopped with their juice
4 tbsp tomato pur�e
150 ml (1/4 pint) red wine
250g (8 oz) mushrooms, chopped roughly
4 tbsp chopped parsley
2 teaspoons chopped basil
2 bay leaves
2 teaspoons sugar
12 sheets 'no pre-cook' lasagne
500g (1lb) ricotta or curd cheese
375g (12 oz) Mozzarella cheese, sliced thinly
125g (4 oz) Parmesan cheese, freshly grated
salt and pepper
Heat the oil in a pan. Add the
onions and cook, stirring frequently, until soft and golden. Add the beef and cook until
the meat changes colour, stirring and pressing the meat to remove all lumps. Add the
garlic, tomatoes, pur�e and wine and bring to the boil, stirring. Reduce the heat and add
the mushrooms, herbs, bay leaves, sugar, salt and pepper. Cover and simmer gently for 3
hours, stirring occasionally. When the sauce is cooked, remove the bay leaves. pour half
the sauce into a 5 cm (2 inch) deep baking dish measuring about 30 x 25 cm (12 x 10
inches). Cover with 6 sheets of lasagne. Dot half the ricotta on top, then half the
mozzarella and sprinkle on half the Parmesan. Repeat, ensuring the top layer of pasta is
covered with cheese. Bake in a preheated oven 190 C, 375 F, Gas Mark 5, for 40-45 minutes.
top page
previous
page
next
page |
