GNOCCHI ALLA ROMANA, ITALY – VIDEO

In the new chapter of the show I met my Italian friend Mario. He is very passionate about gastronomy and, as a good Italian, he knows to distinguish perfectly real Italian food. He made me an offer I couldn’t refuse: to cook Gnocchi alla Romana.
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There are a lot of movies that show us many Italian-American clichés and the people from around the world take them as truly Italian. The Godfather is a perfect example. In the movie, Don Corleone and his squad lead the Sicilian mafia in the USA, but actually the only Italian trait they have are Italian grandfathers. The food they eat is not Italian and most of them don’t even speak a word in the European relative’s language.

With gastronomy happens exactly the same. There are many recipes that are close to Italian cuisine but they aren’t typical Italian dishes. Spaghetti with meatballs,  thick crust pizza, Spaghetti Bolognese… It doesn’t mean they are bad,  they are just not Italian.
I dind’t want to end like Sonny Corleone, so I follow carefully the steps Mario told me. I think he liked my gnocchi, since I didn’t find yet any horse’s head on my bed.

Here is my version:

GNOCCHI ALLA ROMANA (16 pieces):

INGREDIENTS
  • 1l of milk
  • 250gr Semolina
  • a bunch of sage leaves
  • 1 onion
  • 2 garlic cloves
  • nutmeg
  • 100gr butter
  • Salt
  • Parmesan cheese
  • some more butter
PREPARATION
  • Put the milk, the sage, the garlic, the chopped onion and a pinch of nutmeg in a pot and let it cook at medium heat and covered with a top for 30min. It has to boil lightly. If the heat is to high you will burn the milk.
  • Strain the milk and discard the onion, sage and garlic.
  • Put the milk again in a pot and add the semolina and some salt. Cook it at medium/low heat and don’t stop stiring the mix until it becomes a dought. If the dought is thicker or more liquid than expected add some milk or semolina. To see the proper consistency check the video above.
  • Turn off the heat and add the butter and mix it.
  • Let it cool down.
  • Roll out the dough with a rolling pin. the perfect thickness is 1cm.
  • Cut some discs. You can use a cooking ring or a cup. My discs were about Ø5cm.
  • Cover a oven tray with wax paper and dispose the discs on the top.
  • Put a bit of butter un the top of each gnocci and grate them with parmesan chesse.
  • Put them in the overn (250ºC) until they are gold and crispy.

For the decoration (and some taste) I prepared a sage butter. Put some butter on a pan and fry some sage leaves on it. Be carefull to not overcook it.

Before eating don’t forget to open a good bottle of red wine! It definetly increase the joy of the dinner.

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