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Semolina dumplings with pecorino romano

  • 50 minutes
  • Medium
  • First Courses
A typical first course from Rome, of longstanding tradition, and particularly succulent. Certainly the oldest kind of “gnocchi” since it sees the use of hard wheat semolina.
Lazio

Ingredients: Per 4 servings

  • ½ lb semolina
  • 4 cups milk
  • 2 ½ oz butter
  • 3 egg yolks
  • salt and pepper to taste
  • oz nutmeg
  • 7 oz Pecorino cheese, grated
  • oz thyme

Preparation:

Step 1

In a large casserole, bring the milk to the boil along with the salt and pepper. Drop the semolina into it in a shower, taking care to mix it in to avoid lumps forming. Leave to cook for some minutes.

Semolina dumplings with pecorino romano - step 1

Step 2

Once it has coagulated, when it begins to come away from the sides, remove from the heat, mix in the yolks and flavor with the nutmeg.

Semolina dumplings with pecorino romano - step 2

Step 3

At this point, add ¾ of the grated Pecorino and mix carefully.

Step 4

Blend in the butter, and roll out the dough on a surface greased with melted butter or oil.

Step 5

Lightly grease the surface of the dough and with the aid of a sheet of oven paper and a rolling pin, roll out the dough to a thickness of 0.2 inch. Leave the preparation to cool.

Step 6

With a teardrop-shaped pastry cutter, cut out the “gnocchi”, and then arrange them on a buttered baking sheet.

Step 7

Dust the dumplings with the remaining Pecorino and brown in the oven at 400°F for a few minutes. The gnocchi can be accompanied by a sauce made from fresh tomatoes.

Consigli dello chef:

The nutmeg must be added to the dumplings only when they have been taken off the heat If added during cooking its aroma and fragrance die.

The semolina must be added to boiling water, otherwise it will not coagulate.

The yolks and the Grana cheese must always be mixed into the dough when it has been removed from the heat, because otherwise they cook.