Gnocchi Alla Romana
Gnocchi alla Romana
Vegetable oil
3 cups milk
1 1/2 teaspoons salt
Large pinch of ground nutmeg
Large pinch of pepper
1 cup plus 2 tablespoon semolina
2 large egg yolks, lightly beaten
1 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 milk, salt, nutmeg and pepper in heavy saucepan over medium-high heat just to simmering
Do not boil; reduce heat to medium-low
Begin whisking or stirring 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 egg yolks, 1/4 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 deg 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 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
Calzone
Calzone
Pizza Dough
2 cups (8 ozs) shredded mozzarella
4 ozs salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten
Prepare Pizza Dough
Heat oven to 375 deg F
Punch down dough; divide into 6 equal parts
Roll each part into 7-inch circle on lightly floured surface with floured rolling pin
Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge
Sprinkle each with pepper
Carefully fold dough over filling; pinch edges to seal securely
Place calzones on greased cookie sheets; brush with egg
Bake until golden brown, about 25 minutes
Yields 6 servings
Pizza Dough
1 package active dry yeast
1 cup warm water (105 to 115 deg F)
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 1/4 to 2 1/2 cups all-purpose flour
Dissolve yeast in warm water in large bowl
Stir in sugar, salt, oil and 1 cup of the flour
Beat until smooth
Stir in enough remaining flour to make dough easy to handle
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes
Place in greased bowl; turn greased side up
Cover; let rise in warm place until almost double, 30 to 40 minutes
Deep-Fried Wonton Cookies
Deep-Fried Wonton Cookies (Teem Gok)
1 1/2 cups chopped prunes or dried apples
1 cup chopped dried apricots
1 1/2 cups packed brown sugar
1 1/2 cups flaked coconut
1 cup chopped almonds
24 wonton skins
Vegetable oil
Mix prunes, apricots, broth sugar, coconut & almonds
Place about 2 tpss mixture in center of each wonton skin
Moisten edges with water
Fold each skin in half to form triangle; press edges firmly to seal
Cover to prevent drying
Heat 1 to 1 1/2 inches oil to 360 deg F
Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side; drain
Cool thoroughly & stir in airtight container
Serve with ice cream or sherbet if desired
Makes about 24 cookies