Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio
Here is the recipe for creamy semolina slices baked until golden topped with butter and melted Parmigiano-Reggiano cheese. 100 grams of chopped ham can be added to these, if desired, at the same time as the eggs are added. The dish can be prepared in advance and baked just before it is to be served.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
- Preheat the oven to 200C. Bring the milk to boil in a large pot. When boiling, sprinkling in the semolina in a little at time (this method is called adding it like "rain" in Italian). Keep cooking, stirring constantly over low heat until the mixture firms up and comes away from the sides of the pan, about 20 minutes. Beat in the egg yolks, 10 grams of salt and half of the cheese.
- Traditionally, this mixture would be spread while hot across a wet plate or sheet pan to a thickness of 5 to 10 mm and allowed to cool. It would then be cut into squares or discs (using a cookie cutter or wet glass).
- I find that by cutting circles, this leaves a lot of excess waste. Instead, I prefer to pour it while tepid onto parchment paper and roll it up so that it is about 4 cm in diameter. I secure the paper with toothpicks or clips and when cool, I put it in the refrigerator to firm up further.
- When firm, I unroll the paper and slice the semolina into 1 cm thick discs using a wet knife. However, they won't be perfectly round like they would be if you used a cup. Either method is fine.
- Grease a baking tray and add the semolina discs, drizzling butter over and overlapping them in a single layer.
- Pour the remaining melted butter evenly over the top and sprinkle the remaining cheese over top.
- Bake for 10-20 minutes until golden.