Revision as of 16:10, 6 July 2011 by imported>Hayford Peirce
See the tab above for Recipes of Gnocchi alla Romana.
(CC) Photo: Hayford Peirce Gnocchi alla Romana baked with pancetta.
Gnocchi alla Romana, or, less often, gnocchi di semolino alla romana, is a popular Italian dish that is made with semolina flour instead of the potatoes used in the more usual kind of gnocchi widely made in both Italy and France. "Gnocchi" in Italian means "lumps", as those gnocchi made from potatoes are definitely lump-like in appearance. One English translation of the Roman version is "semolina cakes baked with butter and cheese". [1] Rather than being lump-like, though, they are thinnish, relatively smooth disks that have been cut like cookies or biscuits from a sheet of cooled dough. Originally eaten primarily in Rome, where it remains a standard of family kitchens, gnocchi alla Romana has now spread throughout Italy. It is also made in France, where it is called gnocchi de semoule. Its ingredients are simple, and readily available in most homes: milk, semolina flour, eggs, Parmesan cheese, and butter, with salt, black pepper, and nutmeg as seasonings. The well-known Italian cooking instructor Marcella Hazen adds small strips of prosciutto, bacon, or boiled ham to the top of dish, but this is far from standard. [2] "Semolina," Julia Child tells us, "is farina, which in turn is the residue of middle-sized particles left over from the sifting of durum wheat, the type of wheat used for making macaroni." [3] Gnocchi alla Romana can be served as either the first or second course of a meal, or, in larger quantities, as the main course.
| A typical homemade preparation of tagliatelle
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| The ingredients are flour, eggs, and, possibly, a little water
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| The ingredients in a food processor
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| Processing until the ingredients form a ball
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| Ready to be put through a pasta machine
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| Using the widest thickness
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| After the first time through the machine
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| On the left, after 20 times through the machine
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| Beginning to use a narrower thickness
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| Rolled through the machine to #3 or #4 thickness
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| Cutting, although this is actually fettucine width
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| Buttered, and ready to eat, but without sauce
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References
- ↑ Recipes: The Cooking of Italy, Time-Life Books, Foods of the World, New York, 1968, Library of Congress catalogue card number 68-19230, page 33
- ↑ Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, 1992 ISBN 0-394-58404-X, page 264
- ↑ Mastering the Art of French Cooking, by Simone Beck, Louisette Bertholle, and Julia Child, Alfred E. Knopf, New York, 1961, L.C. catalog card number 61-12313
