Roman Style Semolina Gnocchi
Cereals pasta and rice
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 100 g Semolina flour
- 350 cl Milk
- 40 g Butter
- 30 g Grated parmesan cheese
- To taste Pepper
- To taste Nutmeg
- 1 Egg
- 1 Egg yolk
Instructions
- Bring the milk to a boil while stirring in the semolina flour. Use a whisk to beat very energetically. Leave to simmer at low heat for5 minutes, stirring continuously.
- Remove the pot from the fire, add in the butter, the cheese, the pepper, the nutmeg and finally the eggs. Whisk until smooth and well blended.
- Pour the semolina batter onto a wet marble slab so that it is 1 cm thick. Use a 5 cm diameter mould to cut out disks.
- Arrange the disks onto a buttered baking dish then grill au gratin in the oven until light gold, finally drizzle on the melted butter.
- Dress with 1.5 cl of Aceto Sopraffino Riserva.
Notes
In our regional cuisine theme, we tested Aceto Sopraffino Riserva on the famous Roman Style Semolina Gnocchi. The main ingredient of this popular recipe we are about to prepare is semolina flour. The Aceto Sopraffino Riserva must be added raw, sprinkled in drops on the final servings.
We have already verified that Aceto Sopraffino Riserva goes very well with the starch contents in the semolina flour. This dish is also often seasoned with a tomato-based sauce and in this case too, Aceto Sopraffino Riserva does very well as it break downs the acid tartness typical of the tomato, improving flavour and sweetness.