Quote:
Originally Posted by gbrettin
If only there was a thread that covered my entire build....  |
Go away. We cooking in here!
Roman Gnocchi
1200g whole milk
whole stick of butter
12g salt
125g parm
5 egg yolks
>1g nutmeg
Add milk, butter, & salt to pot and bring to a low simmer.
Whisk and sprinkle in 275g semolina flour. Stir until very thick.
Cook for 15m over low heat stirring every 5m.
Remove from heat and stir in eggs, parm, & nutmeg.
Spread mixture onto oiled half sheet tray evenly. Use 2nd sheet tray to press down on mixture to flatten out.
Refrigerate for 30m
Heat pan over med-high heat and add oil. Fry each side of gnocci for 2m.
Fresh Jam Sauce:
5-8 med tomatoes, cored and skin removed
1/2c olive oil
1 med onion, sm diced
5 cloves sliced garlic
red pepper flake
1-1/2tbsp tomato paste
Core tomatoes removing white pith. Bring lrg pot with water to a boil. Boil tomatoes for 45s. Remove and deskin. Dice and retain any juice.
Add oil, garlic, pepper, and salt to a pot. Gently fry on low for 15m. Add tomatoes. Add reserved tomato juice if looking dry.
Add tomato paste and cook for 15m.
Adjust with salt, fish sauce, sugar, and seasoning if needed.