Gnocchi alla Romana: Difference between revisions
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{{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. 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, Library of Congress catalogue card number 68-19230, page 33</ref> 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''. Its ingredients are simple, and readily available in most homes: milk, semolina flour, eggs, Parmesan cheese, and butter, with salt, black pepper, and nutmeg as seasonings. The well-known Italian cooking instructor [[Marcella Hazen]] adds small strips of prosciutto, bacon, or boiled ham to the top of dish, but this is far from standard. <ref>''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, ISBN 0-394-58404-X, page 264</ref> | ||
== References == | == References == | ||
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Revision as of 15:44, 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. One English translation of the Roman dish is "semolina cakes baked with butter and cheese". [1] 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. Its ingredients are simple, and readily available in most homes: milk, semolina flour, eggs, Parmesan cheese, and butter, with salt, black pepper, and nutmeg as seasonings. The well-known Italian cooking instructor Marcella Hazen adds small strips of prosciutto, bacon, or boiled ham to the top of dish, but this is far from standard. [2]
References
- ↑ Recipes: The Cooking of Italy, Time-Life Books, Foods of the World, New York, 1968, Library of Congress catalogue card number 68-19230, page 33
- ↑ Essentials of Classic Italian Cooking, by Marcella Hazan, Alfred A. Knopf, New York, ISBN 0-394-58404-X, page 264