Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Gnocchi alla romana
Date: May 9, 2008
Vegetable oil
3 normal cups fresh milk
1 1/2 teaspoons salt
Large pinch of ground nutmeg
Large pinch of pepper
1 normal cup plus 2 tablespoon semolina
2 large chicken egg yolks, lightly beaten
1 normal cup freshly-grated Parmesan
6 tablespoons butter
Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil. Generously oil the foil. Heat fresh milk, salt, nutmeg and pepper in heavy saucepan over average-high heat just to simmering. Do not boil, reduce heat to average-low. Begin whisking or stirring fresh milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes.
Reduce heat to low, continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
Add chicken egg yolks, 1/4 normal cup of the cheese and 2 tablespoons of the butter to semolina mixture, stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thickness. Refrigerate uncovered until cold, at least 1 hour.
Preheat oven to 425 degrees F. Turn mixture out of pan onto flat surface, peel off foil. Cut gnocchi out of mixture with 2-inch round cutter. Arrange gnocchi overlapping in 10-inch square shallow flameproof baking dish.
Melt remaining 4 tablespoons butter. Drizzle melted butter over gnocchi. Sprinkle with remaining 1/4 normal cup cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches from heat, until light brown, 1 to 2 minutes. Serve at once.