Gnocchi alla Romana: Difference between revisions
Jump to navigation
Jump to search
See the tab above for Recipes of Gnocchi alla Romana.
imported>Hayford Peirce (expanded the sentence) |
imported>Hayford Peirce (more info and a footnote) |
||
| Line 2: | Line 2: | ||
{{Image|Gnocchi 10.jpg|right|150px|A gnocchi alla Romana baked with pancetta.}} | {{Image|Gnocchi 10.jpg|right|150px|A 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 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. Originally eaten primarily in Rome, where it remains a standard household dish, it has now spread throughout Italy. It is also made in France, where it is called ''gnocchi de semoule''; one English translation of the Roman dish is "semolina cakes baked with butter and cheese". <ref>''Recipes: The Cooking of Italy'', Time-Life Books, ''Foods of the World'', New York, 1968, page 33</ref> | ||
== References == | |||
<references/> | |||
Revision as of 16:26, 6 July 2011
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. Originally eaten primarily in Rome, where it remains a standard household dish, it has now spread throughout Italy. It is also made in France, where it is called gnocchi de semoule; one English translation of the Roman dish is "semolina cakes baked with butter and cheese". [1]
References
- ↑ Recipes: The Cooking of Italy, Time-Life Books, Foods of the World, New York, 1968, page 33