Trying to clean up my library I found some old food magazines (2003) and making a fast check to the pages I found this recipe, very easy, very fast and roman: “gnocchi alla romana”. First time I made and first time I eat this plate! This gnocchi instead of flour use semolina. Remember, semolina also has gluten.
- 250 gr semolina
- 1 lt whole milk
- 100 gr butter
- 2 egg yolks
- 100 gr of parmesan cheese
- 1 pinch of salt
- 2 pinches of nutmeg (optional)
- 40 gr of parmesan cheese and 20 gr melted butter
- Preheat the oven to 200ºC.
- On a pot bring to boil the milk. Put the 100 gr of butter, pinch of salt and nutmeg.
- After it boils, add the semolina and stir with a wood spoon until it doesn’t stick in the side of the pot. Like in the picture. Remove from the heat.
- Cool down one minute and add the egg yolk until incorporate.
5. Add the 100 gr of parmesan cheese and mix well again.
6. Divide the mix in 3 parts. Roll up one part on a plastic film. Do the same with the second and third part. Keep in the fridge 30 minutes.
7. After 30 minutes, remove the plastic film and cut the rolls in 1 cm.
8. Place the pieces nicely in a buttered baking dish. Pour the 20 gr melted buter over the pieces and sprinkle the 40 gr of the parmesan cheese.
9. Cook 15 to 20 minutes or until the top is golden.
10. Remove and serve.
When you are student or live alone or just have to save money, you struggle until the last cent, no? However sometimes you just want to have a nice hot meal for that cold days. Soups are cheap to make, but you need to save more money? No problem, i made tomato soup that didn´t taste like tomato sauce 😛 . For 3 – 4 people.
500gr tomato purée (like 1 1/3 cup)
2 cups of hot water
2 shallots or 1 little onion
3 tbsp of chopped parskey
1/2 cup of white wine
1/2 tbsp of butter
1 tbsp of olive oil
salt and pepper
- Cut in brunoise ( very little dices) the shallots. Then remove the pulp of the tomato* and cut in brunoise the flesh. Save 2 tbsp of it for garnish.
- In a pot over medium heat, put the olive oil and add the shallots, a pinch of salt and cook until are soft. Add the white wine until almost all the alcohol (not the wine) evaporate. In this moment add the tomatoes. Cook for 1 minute.
- Add the tomato purée and let it boil. Then add the hot water and let it boil 2 minutes. Add salt and pepper.
- Turn off the heat and remove the pot. Add the butter. This will give to your soup a better texture ( even if is not too much quantity) and a shining look.
- Place in you favorite soup cup or soup plate and garnish with the chopped parsley and the tomato in brunoise you saved before.
*Don´t throw away the pulp. Is the tasty part of the tomato that is better if you keep it for salads. In fact, some fancy restaurants named it tomato caviar.